Tasty Curry Lentils Dinner|| Quinoa Rice Blend || Stir Fry veggies

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blend can be lower in cost and tailored to taste.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is more economical and has a longer shelf life.

Add salt to the pot.

Add soaked lentils to the pot.

Add a scotch bonnet pepper to infuse flavor while the lentils cook.

Cook the lentils for around 60 minutes.

Allow the lentils to cool down and reserve the cooking water for the curry.

Prepare the rice by adding coconut milk, thyme, scotch bonnet pepper, and scallion to parboiled rice along with salt, then cover and let it cook.

For the herb roasted potatoes, mix chopped potatoes with parsley, thyme, garlic, and lemon infused olive oil, then season with salt.

Bake the potatoes at 350 degrees for 20 minutes.

Blanch broccoli, string beans, and carrots in salted water, then prepare an ice bath to stop the cooking process.

Pulse red onion, white onion, scallion, and thyme in a food processor until still chunky.

Add oil, curry powder, turmeric, minced garlic, carrots, reserved lentil water, and salt to the pulsed vegetables and let it cook down.

Stir-fry the blanched vegetables in oil and butter, seasoning with salt and black pepper.

Serve the curry lentils with rice and quinoa blend, herb roasted potatoes, and stir-fried vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens