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Wednesday, May 8, 2013

Red Lentil Vegetable Curry Recipe- Gluten Free, Vegan, GAPS Legal

 photo 100_7209_zps0ef39671.jpgYesterday, my friend stopped by my house with a car load of free vegetables that she got from the grocery store. Free, because in another day or two, they would be spoiled, and needed to be used up as fast as possible. I got a huge crate of bananas, carrots, zucchini, tomatoes, peaches, and pears, and as I looked at them on my counter today, I said to myself "Penny, use these up, or they will spoil and you'll feed the dumpster instead of your family!"
But I just looked and looked and looked and couldn't think of something to make with carrots (the most vital), zucchini, and tomatoes that wasn't stew or soup... and with the hot weather here lately, I simply wasn't interested in a soup or stew.
So I asked friends for ideas of what to make, and a few people suggested curry.
Curry it was!


I made up this recipe, adjusting it to taste, and might I say it was simply superb. My kids, who aren't the hugest lentil fans, really liked it, and so did my husband and I. I served it over rice, and also on it's own- both ways are equally good.
It was great hot, but as leftovers it was good cold as well.
It is terrific for a variety of diets, is low cost, easy/quick to make, and full of protein. What's not to like?

Ingredients:
2 tablespoons oil
1 onion
9 carrots
2 zucchini
5 tomatoes
2 cups red lentils
4 cups coconut milk (ideally homemade coconut milk)
2 cups water
1 tablespoon dried ginger
1 teaspoon turmeric
2 teaspoons cumin
1/2 teaspoon cinnamon
2 teaspoons salt
1 teaspoon garlic powder
Scallions or cilantro as garnish (optional)

Instructions:
1. Chop up the onion, and saute in oil until golden.

2. Chop carrots into thin slices, add to the onions, and saute until starting to soften.

3. Chop up zucchini into semi circles, and dice tomatoes. Add to the carrots and onions.

4. Add lentils, coconut milk, and water. Cover, and cook until the lentils are mostly soft.

5. Add the rest of the ingredients, mix well, and continue cooking until the lentils are fully soft.

6. Serve over rice, over quinoa, or plain. Garnish with chopped cilantro or scallions if desired.

If you had carrots, zucchinis, and tomatoes to use up, what would be your go-to recipe? Are you a fan of curries? Does this look like a recipe you'd try?

14 comments:

  1. Hi Penny, thanks for the recipe, I will definitely try it. How many does it serve? There are only 2 of us, so it looks like I'll be cutting it down...

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    1. My guess is it has 10 servings in it or so.

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  2. I love any kind of curry! I am going to have to share this with my friends!!

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  3. You're cooking always amazes! You're inspiring me to get back into the kitchen more often.

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  4. I love curries!! I would certainly make this recipe and have pinned it so it is easy to find.
    With those ingredients I would probably still add red lentils but I would make pasta sauce. The lentils add protein and thickening.

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  5. How can this be GAPS over "rice"??? PS: Our daughter is finally returning to health due to the GAPS dies...YIPEE!!!!!!!

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    1. Rice isn't GAPS legal, which is why I didn't include it in the recipe. Its a serving suggestion for people not on GAPS. If you're on gaps, you can eat it plain (delicious that way) or over cauliflower "rice".

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  6. looks great! can it be frozen? how many ppl does it serve?

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  7. Nice! Can it be frozen? How many people does it serve?

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    1. I haven;t tried freezing it- I'm sorry.
      This probably has something like 10 servings in it.

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  8. I thought beans weren't allowed on GAPS.

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    1. Certain ones are, certain ones arent. Lentils, peas, and i think white beans and lima beans are allowed, maybe not white beans. Others aren't allowed. (Look up the list, they'll tell you which are ok, which not.)

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  9. A curry is a spiced stew so not sure why you said you were not in the mood for a stew and then made one anyway?

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