This vegan curried rice and red lentils dish can be considered either a very thick soup or a hearty, soupy rice. I didn’t know just how good it was going to be when I was preparing this meal (I had a craving for curry!), so I didn’t keep track of the exact ingredient amounts as I was making it. However, I’m reasonably sure that I accurately listed the ingredients and amounts here.
I added raisins and toasted pumpkin seeds to my bowl at the end. This would be off-the-charts good with some cubed, fried tofu on top! I love tofu!
CURRIED RICE & RED LENTILS
INGREDIENTS
2 carrots, chopped
~1/2 of a small onion, chopped
~2/3 of a yellow pepper, chopped
~1/3 of a very small cabbage, chopped
a little bit of cauliflower, chopped (I’d put more in if I had more!)
1 large garlic clove, minced
~5 cups water
~3/4 cup red lentils, rinsed
~3/4 cup short grain brown rice, rinsed
1 can (15 oz) organic garbanzo beans, rinsed
~3/4 cup freeze-dried peas, rehydrated with water in the 1/2 pint jar
~2 T coconut oil
~2 t Savory Spice brand Vindaloo seasoning blend**
1/2 t turmeric
1/2 t ground ginger
~5 t Instant VegeBase broth powder* (use 1 t powder per cup of water used)
Suggested toppings: organic raisins, toasted organic pumpkin seeds, toasted unsweetened fine shredded coconut, fried cubed tofu.
**Vindaloo contains turmeric, cinnamon, garlic, fenugreek, salt, brown mustard, coriander, cumin, ginger, cayenne, cardamom, black pepper, and cloves.
*Instant VegeBase contains non-GMO organic soy grits & soy flour, organic potato flour, pea powder, onion powder, expeller-pressed soy oil, sea salt, ground carrot, alfalfa, minced onion, turmeric, celery seed, parsley, spinach powder, kale powder, and white pepper.
DIRECTIONS
- In a soup pot, heat the coconut oil over medium heat. Saute the vegetables (carrot, onion, yellow pepper, cabbage, and garlic) with the Vindaloo, turmeric, and ginger for several minutes.
- Add the ~5 cups of water and the broth powder to the pot, and turn up the heat to high.
- When the water starts to bubble, add the red lentils, rice, garbanzo beans, and peas (include soaking water).
- Lower the heat to a simmer and cover the pot with a lid.
- Simmer, covered for ~40 minutes.
- Remove pot from the heat, remove the lid, and let sit for about 15 minutes before serving.
- Serve in a bowl with any of the suggested toppings.
After Eric and I each had some lunch, I portioned the rest in mason jars: 3 pints and 1 half pint. I’m looking forward to the leftovers!
[Things got a little silly during prep…]
1 comment
Comments feed for this article
August 19, 2018 at 4:16 PM
thurstonjrcat
Will try this when we get home. I love curry!