#heartycurry

[unicornad]

This spicy lentil curry is full of flavor and good for you. This vegan dish is hearty and filling, and it's great for a weeknight dinner.

Ingredients: 1 cup dried lentils. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. 1 tablespoon curry powder. 1 teaspoon cumin. 1 teaspoon turmeric. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: Rinse the lentils thoroughly and drain. In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and diced bell pepper. Saut until softened. Stir in curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute until fragrant. Add diced tomatoes with their juices and coconut milk. Bring to a simmer. Add rinsed lentils to the pot. Cover and cook for 20-25 minutes or until lentils are tender, stirring occasionally. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Lost Years

[nilaffle]

This soup is smooth and tasty, with the sweetness of parsnips and the heat of curry spices, making it perfect for a cozy meal.

Ingredients: 2 large parsnips, peeled and chopped. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon curry powder. 4 cups vegetable broth. 1 cup coconut milk. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cook until softened. Stir in curry powder and cook for another minute. Add chopped parsnips and vegetable broth, bring to a boil. Reduce heat, cover, and simmer until parsnips are tender, about 20 minutes. Using an immersion blender, blend soup until smooth. Stir in coconut milk, season with salt and pepper. Simmer for another 5 minutes. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 30 minutes

nyman hall