Green Lentil Curry

13 ingredients
4 steps

Ingredients

  • 3/4 C. green lentils
  • 1 Turkish bay leaf
  • 1 med. calabacita, or other firm squash
  • 1/2 C. diced onions
  • 1 Tb. dulse flakes
  • 1 large yam, cooked. In big slices
  • 1 C. almond milk unsweetened
  • 1 Tb. Bragg's amino bouillon in 3Tb. water
  • epazote
  • freshly ground black pepper
  • 2 tsp. curry powder
  • 2 Tb. butter
  • 2 Tb. flour

Directions

  1. 1
    prep, cook green lentils with bay leaf using just a bit more water than necessary, then reserve water, and microwave a large yam while lentils cook.
  2. 2
    Saute 1 Tb. oil in skillet, lightly cover the skillet with epazote, add onions, squash. Cook about 8 minutes then add 1 tsp. curry, dulse flakes, pepper, and the Braggs to steam it along, covered for another 8 minutes.
  3. 3
    Pour off the liquid from the saute into a roux, add 1 tsp more curry and keep adding almond milk until a medium thickness sauce develops.
  4. 4
    Add lentils, yam and sauce to the veggies, simmer covered another few minutes, turn off heat and let sit 10 minutes. Add salt to taste. (This might be better with a cup of chopped spinach added.)

Products Matching These Ingredients

More Recipes to Try