Cruciferous vegetables like broccoli, cauliflower, brussels sprouts, kale, cabbage, and bok choy contain phytochemicals, vitamins and minerals, and fiber which…
Curry ranges from sweet to hot to savory. A key ingredient in most curries is curcumin. It’s a fantastically flexible spice that tastes great and has serious anti-cancer properties. Combined with other anti-cancer foods, you can create a delicious and healthy meal in minutes.
I need you to know that this. is. YUMMY.
Like, when I’m teaching a math lesson and I remember this waiting for me in my lunchbox, I drool a little bit and then I can’t remember the difference between concave and convex polygons. Which, by the way, does anyone use those in real life? Sometimes I just wonder.
I’ve kind of had a fling with lentils lately. These guys, this one, and now the Red Curry Lentils? I can barely stand it. Cheap, healthy, versatile, and absolutely delicious. Do they have lentils in the Philippines? Please Lord.
Not sure if you like lentils? Well, you do. Today you are going to love lentils.
Just cook your lentils and toss them in up this spicy red curry sauce with sauteed onions and a shot of coconut milk. OH MY PERFECTLY SPICY GOODNESS. Spread ’em on soft warm garlic naan, eat ’em straight up cold out of the fridge, stir ’em up into a big bowl of rice, or shovel ’em into your face. And your spouse’s face, and your kids face, and your face again.
See? You love ’em.
Red Curry Lentil Beans
Prep time 15 minutes
Cook time 30 minutes
Cook the lentils according to directions. Drain and set aside.
Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden.
Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato puree; stir and simmer until smooth.
Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)!
Serve over rice and garnish with cilantro.
Reposted with permission of author.
| Wife | Food Blogger Pro | Cook | Photographer | Former 4th Grade Teacher|
Lindsay Ostrom is the food enthusiast behind the successful food blogging site Pinch of Yum. What started out as a part-time hobby turned into a full-fledged business in 2014. Her dream of blogging about the food she loves turned into a reality.
Why does Lindsay love to blog? Here are a few reasons:
– Learn more about food, cooking and photography
– Offering food ideas for healthy eating
– Offering practical food ideas for any type of cook
Lindsay offers great resources on her website. She has a free eCookbook with her top 25 recipes and offers a how to start a food blog with easy step-by-step instructions.
© Copyright 2017. All rights reserved.