|The delicious curry. I know- far from photogenic. |
Curries are some of the least photogenic
foods out there, I just felt I still needed to
share a picture with this recipe...
So at the very least, I wanted to post a recipe today, and then go back to my crazy life.
I made this really delicious vegan curry for supper the other night. It has a lot of ingredients in it, but they're all fall friendly ingredients, so perfect for this season and pretty cheap to make. I was hoping it would taste good, but it tasted awesome. So much so that my picky little sister, Lizzy, who was visiting, asked for a third helping and complimented me a million times on it. So that's good.
3 tablespoons oil
2 bay leaves
2 tablespoons grated ginger
2 teaspoons mustard seeds
1/2 teaspoon whole cloves
1 teaspoon cinnamon
2 teaspoons cumin
1 extra (extra) large sweet potato, or 5 cups chopped sweet potatoes (these were monster ones, so I got them cheaper- so use as many sweet potatoes and necessary to make sure its 5 cups)
2 1/2 cups chopped pumpkin
2 large potatoes, or 3 cups chopped
2 cups red lentils
1 cup coconut milk (ideally homemade)
3 1/2 cups water
3 teaspoons garlic powder
4 grated tomatoes
3 teaspoons salt (or to taste)
1 tablespoon paprika
Hot pepper flakes (if desired)
1. Chop onion small.
2. Heat up oil. Add onions, bay leaves, ginger, mustard seeds, cloves, cinnamon, and cumin. Cook until the onions are golden and the spices are fragrant.
3. Chop sweet potatoes, potatoes, and pumpkin up small- but leave the pumpkin pieces bigger than the other two.
4. Add the sweet potatoes, potatoes and pumpkins to the onions. Put on low, covering, and stirring occasionally, until they are mostly soft.
5. Add the rest of the ingredients, and then cook, stirring occasionally, until the lentils are all soft.
6. Serve either plain or over rice.
Are you an Indian food/curry fan? Does this look like a recipe you'd try, or is it way too many ingredients for you?