Hello foodies!
Who loves curry? This is one of my favorite recipes. You can recreate this scrumptious dish in ten easy steps! As written, it is vegan, vegetarian, and gluten-free. For meat eaters, it pairs well with chicken. For breakfast, heat leftovers and top with scrambled eggs. Yum!
Wild Rice and Lentil Curry [V, Veg, GF]
Ingredients
- 1 c. wild rice (other rice varieties welcome)
- 1 c. lentils (choose your favorite color or mix it up)
- 6 c. water or broth (vegetable or poultry)
- 1.5 - 2 c. chopped carrots (approximately 2-3 carrots)
- 1.5 - 2 c. chopped red onion (one medium to large sized onion)
- 1.5 - 2 c. chopped greens (arugula, kale, spinach, collard greens)
- 1 ¾ c. culinary coconut milk (one 13.5 fl oz can)
- 2 TBL curry powder
- 2 TBL coconut oil
- salt and pepper to taste
Procedure
1. Bring water or broth to a boil. Stir in rice and lentils. Cover and simmer 30-45 minutes, depending on the variety of rice.
Options: Use a rice cooker or begin with cooked, leftover rice/lentils and skip to Step 2.
While rice and lentils are cooking...
2. Chop carrots.
3. Chop onion.
4. Chop greens (I chose arugula today).
5. Sauté in coconut oil, beginning with the carrots and adding onions when the carrots begin to soften. Stir in greens and heat just until wilted. Let this mixture rest.
organic, virgin coconut oil
6. Heat coconut milk in a separate pan.
7. Whisk in curry powder.
8. Add carrot, onion, and greens mixture to curry sauce. Stir gently.
9. Serve over warm rice and lentils.
10. Optional: Sprinkle with salt and pepper. Garnish with fresh greens.
ENJOY!!!
All photos are my own. I give 
permission to use photos from this post if it's included in the winner's blog.
#food #simplefoodcontest #recipe #vegan #vegetarian #curry #glutenfree