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Curried Veggies with Lentils

1/2 tsp ground cumin
1/2 tsp ground turmeric
1 tsp ground fired ginger
1/2 tsp ground cinnamon
1 tsp curry powder
2 Tbsp vegetable or canola oil
1 medium yellow onion, diced into 1/4-inch pieces
1 medium potato, peeled and diced into 1/4-inch pieces
1 medium carrot, peeled and sliced into 3/8-inch rounds
1 medium parsnip, peeled and sliced into 3/8-inch chunks
1 small eggplant, ends trimmed, cut into 3/4-inch chunks
1-1/2 cups chopped cauliflower florets
1/2 cup red lentils or split yellow peas
3-1/2 cups boiling Vegetable Stock or water
1/4 cup tomato paste
7 cups cooked white or brown rice

1. In a small bowl, mix together ground cumin, ground turmeric, ground ginger, ground cinnamon, and curry powder.

2. In a large skillet over medium heat, heat vegetable oil. Add spices, and stir for about 10 seconds. Add onion, and cook, stirring constantly, for about 3-4 minutes or until just softened. Add potato, carrot, parsnip, eggplant, and cauliflower, and stir to combine.

3. Stir in red lentils and boiling Vegetable Stock. Stir in tomato paste until dissolved and all ingredients are well combined. Increase heat to high and bring to a boil.

4. Reduce heat to medium-low, cover, and simmer for 10 minutes. Remove from heat, and cool completely. Package in zipper-lock plastic freezer bags or rigid freezer containers, and freeze. Alternatively, for a complete frozen meal, top cooled cooked rice with cooled Curried Veggies with Lentils in a rigid freezer container, label, and freeze.

To reheat: Thaw in a refrigerator if desired. Heat thawed or frozen (with or without rice) in a large saucepan on the stovetop over medium heat, stirring frequently, until bubbling and heated through. Alternatively, microwave thawed or frozen (with or without rice), stopping to stir every minute or so, until heated through. Serve over rice.

The Complete Idiot's Guide to Easy Freezer Meals
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