Vegetarian Red Lentil Curry
Made with onions, garlic, scallions, curry powder, chili powder, carrots and potatoes, this vegetarian and vegan Indian lentil curry is a full meal in itself.
- Serves: 4 persons
- 2tablespoons canola oil, or safflower oil
- 1medium onion, chopped
- 3cloves garlic, minced
- 4scallions, chopped
- 1tablespoon curry powder
- ½teaspoon chili powder
- ½teaspoon cayenne pepper, optional
- 3medium carrots, sliced thin
- 1large or 2 medium potatoes, chopped into 1-inch chunks
- 1cup lentils
- 2cups vegetable broth
Step 1Heat the garlic, onions and scallions in safflower or canola oil for a few minutes, about 3 to 4, just until onions are soft.
Step 2Add the curry powder and chili powder and heat for just 1 minute.
Step 3Add the carrots and potatoes, stirring to coat well with spices. Heat for a minute or two, just to give the carrots and potatoes a head start.
Step 4Add vegetable broth and lentils. Heat, stirring occasionally for 15 to 20 minutes until lentils, potatoes and carrots are cooked through.