Green Lentil Curry with Potatoes and Vegetables
| Yield: | 6 Servings |
| Categories: | Entrees, Low-Fat, Vegetarian |
| 2 | c | Dried lentils; rinsed (green, red, or brown) |
| 2 | tb | Vegetable oil |
| 1 | md | Onion; diced |
| 12 | Mushrooms; sliced | |
| 1 | sm | Zucchini; diced |
| 2 | Tomatoes; cored and diced | |
| 4 | Cloves garlic; minced | |
| 1 | Jalapeno pepper; seeded and minced (optional) | |
| 1 | tb | Fresh ginger root; minced |
| 1 | tb | Curry powder; (Madra or Caribbean-style) |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander; or garam masala |
| 1 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 2 | c | White potatoes; unpeeled, diced |
| 2 | Carrots; peeled and diced | |
| 8 | Broccoli florets; or cauliflower florets | |
| 8 | c | Hot cooked rice |
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