Turmeric has been in my spice cabinet for a while now; long before I was thinking of anti-inflammatory foods that are healing. This orange spice from India is known to prevent cancer, slow progression of Alzheimers, a treatment for depression and has shown promise in slowing the progression of multiple sclerosis. I enjoy its exotic flavor and am happy to be able to incorporate the superfood into my meals.
This protein dense dish tastes way better than it looks. The autumn colored ingredients look pale compared to the exotic taste. The coconut milk and shredded coconut add a creamy texture to the already rich plate.
- 1 large yellow onion, cut into pieces
- 2 garlic cloves, peeled
- 1″ fresh ginger, peeled and chopped
- 2 tbsp olive oil
- 1 tbsp curry powder
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- ½ tsp dry mustard
- ¼ tsp cayenne
- ¼ tsp ground allspice
- ¼ tsp turmeric
- 3 c water
- 1¼ c brown lentils, picked over and rinsed
- 2 medium-sized carrots, halved lengthwise and cut into thin half-moons
- ¾ c green peas
- ¾ c coconut milk
- ½ c unsweetened shredded coconut
- salt and freshly ground pepper to taste
- In a food processor, puree the onion, garlic, and ginger.
- Heat the olive oil in a large saucepan over low heat.
- Add the onion puree, cover, and cook about five minutes to mellow the flavor, stirring a few times.
- Add the spices and cook, stirring, for 30 seconds.
- Add the water and lentils, cover, and bring to a simmer.
- Simmer 10 minutes, then add carrots. Cook, covered, another 20-30 minutes, until lentils and carrots are tender.
- Add the peas, coconut milk, coconut, and salt and pepper to taste.
- Simmer another 10 minutes to incorporate flavors. Scoop yourself a big, warm bowl of these lentils and get cozy.
Recipe from Hell Yeah It’s Vegan.