Ingredients
-
2
-
1/2
-
4
-
4
-
1 1/2
-
1
-
4
-
1/2
-
1/2
-
3/4
-
-
-
-
-
Directions
Curried Lentils,A fabulous recipe from Australia’s Hot & Spicy Cooking book. My ex-husband and I fought over who’d get this grocery store purchased magazine-book! I haven’t found a dud in this book yet! :),This was a great meatless meal. I usually don’t like peanut butter curries as they tend to be a bit too rich-tasting for me, but this recipe had just the right amount. Based on previous reviews, I ended up adding the carrots, celery, and cauliflower near the end of the cooking time. The veggies did not end up mushy at all. I also used whole brown lentils as that’s what I had. Great recipe – thanks for sharing!
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Steps
|
1
Done
|
In a Heavy-Based Saucepan, Heat Butter, Margarine or Ghee. Add Green Onions, Carrot and Celery and Fry, Stirring Occassionally, Until Vegetables Have Softened, About 10 Minutes. |
|
2
Done
|
Remove Pan from Heat. Stir in Curry Powder and Flour, Mixing Well. Return Pan to Heat, Cook For 1 Minute Then Gradually Add Stock. Cook, Stirring Until Sauce Boils and Thickens, About 3 Minutes. |
|
3
Done
|
Add Peanut Butter, Cauliflower and Lentils, Lower Heat and Simmer Covered 20 Minutes or Until Lentils Are Tender. |
|
4
Done
|
Stir in Spinach, Simmer Without a Lid For 5 Minutes or Until Spinach Has Wilted Slightly. |
|
5
Done
|
Add Yogurt and Season to Tase With Salt and Pepper. Continue Cooking Until Heated Through, About 2 Minutes. |
