Spicy Yellow Soybean, Lentil, and Carrot Curry
Bookmark this page
Ingredients
1 tablespoon olive oil
2 ⅓ cups finely chopped onion
1 tablespoon red curry paste
4 cups vegetable stock, divided
2 cups chopped carrots
2 tablespoons minced fresh peeled ginger
⅛ a teaspoon of ground red pepper
3 garlic cloves, minced
1 cup small red dried lentils
1 can yellow soybeans (15 oz.), washed and dried
⅓ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
6 tablespoons plain low-fat yogurt
Fresh coriander sprigs (optional)
To make
Look for canned soybeans next to garbanzo beans at the supermarket.
Heat the oil in a large saucepan over medium-high heat. Add the onion; simmer for 3 minutes or until soft. Add the curry paste; cook for 1 minute. Add 1/2 cup broth, carrots, ginger, red pepper and garlic; cook for 6 minutes or until carrots are tender, stirring occasionally. Add 3 1/2 cups broth, lentils, and soy beans; bring to a boil. Reduce heat; simmer 10 minutes or until lentils are tender. Add the cilantro, salt and black pepper. Spread evenly over 6 bowls; drizzle with yogurt. Garnish with coriander sprigs if desired.
Heat the oil in a large saucepan over medium-high heat. Add the onion; simmer for 3 minutes or until soft. Add the curry paste; cook for 1 minute. Add 1/2 cup broth, carrots, ginger, red pepper and garlic; cook for 6 minutes or until carrots are tender, stirring occasionally. Add 3 1/2 cups broth, lentils, and soy beans; bring to a boil. Reduce heat; simmer 10 minutes or until lentils are tender. Add the cilantro, salt and black pepper. Spread evenly over 6 bowls; drizzle with yogurt. Garnish with coriander sprigs if desired.
Views: 128
Author:Admin
Published: 11/20/2023 9:12 PM
Was this recipe helpful to you?
Yes
No
Comments (0)