Watermelon Salsa
Hummus
Pumpkin Muffins
Jude's Salad
Wacky Coffee Kahlua Chocolate Cake
Lemon Crazy Cake
Green Goddess Detox Salad
Red Lentil and Sweet Potato Curry with Spinach - from "Country Asides"
Canola or olive
oil
1 onion, chopped
1 onion, chopped
1 fresh jalapeno,
seeded and finely chopped
1 T grated fresh ginger
3 garlic cloves, crushed
2 tsp curry paste or powder
1 tsp cumin
1 tsp turmeric
½ tsp salt
1 medium, dark-fleshed sweet potato, peeled and cut into ½” chunks
½ c dry red lentils
1 14 oz (398 mL) can coconut milk
1 cup water
1 packed cup baby spinach leaves
steamed rice, for serving
1 T grated fresh ginger
3 garlic cloves, crushed
2 tsp curry paste or powder
1 tsp cumin
1 tsp turmeric
½ tsp salt
1 medium, dark-fleshed sweet potato, peeled and cut into ½” chunks
½ c dry red lentils
1 14 oz (398 mL) can coconut milk
1 cup water
1 packed cup baby spinach leaves
steamed rice, for serving
In a large, heavy
skillet, heat a drizzle of oil over medium-high heat. Sauté the onion for about 5 minutes, until soft; add the
jalapeno, ginger, garlic, curry paste, cumin, turmeric and salt. Cook for a few more minutes.Stir in the sweet
potato, lentils, coconut milk and water; bring to a simmer, then cover, turn
the heat down to medium-low and cook for about 20 minutes, until the potatoes
are tender.
Uncover and tear in the spinach; stir, return the lid and cook for another minute or two, just until the spinach wilts. Serve immediately over rice.
Did you know (I didn't!) that Canada is the world's largest exporter of lentils?
Bowlful of Morning Goodness
Roasted Veggie Pitas With Avocado Dip
Roasted Beet Hummus
Bowlful of Morning Goodness
Roasted Veggie Pitas With Avocado Dip
Roasted Beet Hummus
Deeelicious!
ReplyDeleteOh is sure hope you keep doing this Sandra... We're trying to have more vegetarian meals.
ReplyDelete