Vegetable Lentil Curry

Name: Vegetable Lentil Curry
Cuisine: Indian
Ingredients: 1 red, orange, or yellow bell pepper, chopped; 1 red, orange, or yellow bell pepper, chopped; 1 to 2 tsp (5 to 10 mL) curry paste; 1 Tbsp (15 mL) grated fresh ginger (bottled is OK, unlike bottled garlic); 1 Tbsp (15 mL) grated fresh ginger (bottled is OK, unlike bottled garlic); 2 garlic cloves, crushed; 1 onion, peeled and thinly sliced or chopped; Canola or olive oil, for cooking; 14 oz (398 mL) can diced tomatoes, drained, or 1 or 2 fresh tomatoes, chopped; 14 oz (398 mL) can diced tomatoes, drained, or 1 or 2 fresh tomatoes, chopped; 1 to 2 cups (250 to 500 mL) zucchini, green beans, potatoes, cauliflower, or eggplant, chopped into bite-sized pieces; 1 to 2 cups (250 to 500 mL) zucchini, green beans, potatoes, cauliflower, or eggplant, chopped into bite-sized pieces; 1 to 2 cups (250 to 500 mL) zucchini, green beans, potatoes, cauliflower, or eggplant, chopped into bite-sized pieces; 1 to 2 cups (250 to 500 mL) zucchini, green beans, potatoes, cauliflower, or eggplant, chopped into bite-sized pieces; 1 to 2 cups (250 to 500 mL) zucchini, green beans, potatoes, cauliflower, or eggplant, chopped into bite-sized pieces; 1 red, orange, or yellow bell pepper, chopped; Canola or olive oil, for cooking; Chopped peanuts or cashews, to sprinkle on top (optional); 1 cup (250 mL) packed fresh spinach, torn or chopped; Chopped peanuts or cashews, to sprinkle on top (optional); 14 oz (398 mL) can coconut milk; 1 cup (250 mL) cooked green lentils, or half a 19 oz (540 mL) can, rinsed and drained; ¼ cup (60 mL) mango or peach chutney (optional); ¼ cup (60 mL) mango or peach chutney (optional); 1 small tart apple, cored and chopped, or a handful of golden raisins; 1 small tart apple, cored and chopped, or a handful of golden raisins; Salt and pepper to taste; Salt and pepper to taste

Preparation info

Serves
4 to 6
(depending on what you add)

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

A curry makes great use of canned ingredients (you have lentils, tomatoes, and coconut milk in your pantry, right?) and whatever veg are in season. Use any vegetables you like or need to get rid of, in whatever amounts you like—just use common sense and start the sturdier veg (e.g., potatoes) earlier than the softer ones (e.g., zucchini and spinach).

Ingredients

Asia
India
Main course
Vegan
Gluten-free

Ingredients

Method