Saturday, October 15, 2011

Indian Inspired Vegetable Lentil Stew

Put some oil in a pan, saute onion, green pepper, garlic, cubed eggplant, added some red curry paste. Put in some cauliflower, diced tomatoes, coconut milk, tumeric, cumin, salt, ground coriander. Cook until tender (I started the cauliflower in the microwave, then added partially cooked)I cooked the red lentils separately in my rice cooker. Make sure you rinse the lentils well before cooking. I served the vegetables over the lentils, but will combine it all together for leftovers.

No comments:

Post a Comment