Warming Lentil Curry

Have I mentioned lately that I love curry?

lentil curry

I probably have, but just in case I haven’t…I love curry.  A lot.  Which is funny, because Indian food is one of the things I never really ate before becoming vegan.  I don’t know if I wasn’t adventurous enough or just never thought to try it, but now I find myself seeking it out.  Curry powder, Garam Masala, and cayenne pepper have become staple spices in my house.

lentil curry bowl

This particular curry is an amalgamation of brown lentils, carrots, peas, spices, and coconut milk from Vegan Planet.  I remember making it at least once before, and I remember it being good, but I don’t remember it being quite this good.  It might have been the lentils; in the past, I used a fairly generic, bagged type from the store.  This time, though, I got myself a jar of brown lentils at the co-op and tried those out.

Oh yeah.  So good.  The only thing I think I’d do differently in the future is add more ginger.  I love ginger, too, and I didn’t put quite enough in this batch.  Other than that, it was pleasantly spicy, hearty, and warming!

lentil curry rice

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3 Comments

  1. 08/26/2010 at 4:17 AM

    YUMMMMMMMMM.

  2. 08/25/2010 at 6:38 PM

    All of my run ins with curry, it did not have a pleasant scent. I see you used some from Vegan Planet. What should I look for in a curry to avoid the smell?

    • Sam said,

      08/25/2010 at 7:22 PM

      Curry generally uses several pungent spices, so I guess you’d have to determine which one causes the odor you don’t like. Curry powder and Garam Masala both have strong scents, and both tend to figure largely into curry spice blends. This particular curry used curry powder, Garam Masala, cayenne, cinnamon, allspice, and turmeric.