Curried Vegetables Over Rice with Daal, Spicy Tomatoes

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AuthorDerek RatcliffeCategory, DifficultyIntermediate

This is a great meal to use up all sorts of vegetables you have in the fridge and have lots of left overs.

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Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 1 bunch kale
 3 medium onions
 1 bunch of carrots
 3 medium sized potatoes
 1 cup of green lentils
 5 cloves of garlic
 5 stalks of celery
 1 pint cherry tomatoes
 1 cup red lentils
 1 tablespoon ground turmeric
 2 tablespoons curry powder
 5-10 pinches flake sea salt
 2 cups basmati rice
 4 tablespoons olive oil - not extra virgin
 5 1/2 cups water
 3 tablespoons rice wine vinegar
 1 tablespoon chili powder
1

Jump start green lentils by putting in a separate pot with lid on medium right away. They take a while to cook and if you start them early you can do every thing else and combine at the end. Also, get the rice soaking in a bunch of cold water.

2
3

Curried Vegetables and Daal:

4
5

Preheat saute pan (for veg) and medium sized pot (for daal) with 2 tablespoons of oil in each on medium heat. Fine chop onions, garlic, carrots, and celery. Add 1/3 of the onions and garlic to the pan, 1/3 to the pot and 1/3 to a medium sized bowl. Add onions and celery to pan, season with 1 pinch salt and cook on medium, stir every so often.

6
7

Wash red lentils and add to pot, add tumeric – pinch of salt and stir – cook for 30 seconds and add 2 1/2 cups water, stir to combine and cook on medium. Fine chop kale – remove the stalks first. When the carrots start to colour in the pan add the kale and stir.

8
9

Chop potatoes – ensure they are the same size. Add potatoes, curry powder and 2 pinches salt to the pan – add 1/2 cup water – stir to combine and cover. Bring to simmer quickly then reduce heat – your goal is to steam the potatoes but not have lots of water left or burn it.

10
11

Once the potatoes are cooked the green lentils should be done – drain off any excess water from the lentils and add to the pot – check seasoning and serve.

12
13

Spicy Tomatoes

14
15

Chop tomatoes and add to the reserved onions and garlic. Add 2 pinches salt, 1 tbsp chili powder, 3 tbsp rice wine vinegar and stir to combine. Leave out on the counter to develop heat while you get the rice on and clean up your station.

16
17

Basmati Rice

18
19

Pre-soaked rice cooks really fast so i always get the rice on with the green lentils. Add twice the amount of water you need to a pot and bring to the boil. Add the rice and boil until cooked – 5-8min.

Ingredients

 1 bunch kale
 3 medium onions
 1 bunch of carrots
 3 medium sized potatoes
 1 cup of green lentils
 5 cloves of garlic
 5 stalks of celery
 1 pint cherry tomatoes
 1 cup red lentils
 1 tablespoon ground turmeric
 2 tablespoons curry powder
 5-10 pinches flake sea salt
 2 cups basmati rice
 4 tablespoons olive oil - not extra virgin
 5 1/2 cups water
 3 tablespoons rice wine vinegar
 1 tablespoon chili powder

Directions

1

Jump start green lentils by putting in a separate pot with lid on medium right away. They take a while to cook and if you start them early you can do every thing else and combine at the end. Also, get the rice soaking in a bunch of cold water.

2
3

Curried Vegetables and Daal:

4
5

Preheat saute pan (for veg) and medium sized pot (for daal) with 2 tablespoons of oil in each on medium heat. Fine chop onions, garlic, carrots, and celery. Add 1/3 of the onions and garlic to the pan, 1/3 to the pot and 1/3 to a medium sized bowl. Add onions and celery to pan, season with 1 pinch salt and cook on medium, stir every so often.

6
7

Wash red lentils and add to pot, add tumeric – pinch of salt and stir – cook for 30 seconds and add 2 1/2 cups water, stir to combine and cook on medium. Fine chop kale – remove the stalks first. When the carrots start to colour in the pan add the kale and stir.

8
9

Chop potatoes – ensure they are the same size. Add potatoes, curry powder and 2 pinches salt to the pan – add 1/2 cup water – stir to combine and cover. Bring to simmer quickly then reduce heat – your goal is to steam the potatoes but not have lots of water left or burn it.

10
11

Once the potatoes are cooked the green lentils should be done – drain off any excess water from the lentils and add to the pot – check seasoning and serve.

12
13

Spicy Tomatoes

14
15

Chop tomatoes and add to the reserved onions and garlic. Add 2 pinches salt, 1 tbsp chili powder, 3 tbsp rice wine vinegar and stir to combine. Leave out on the counter to develop heat while you get the rice on and clean up your station.

16
17

Basmati Rice

18
19

Pre-soaked rice cooks really fast so i always get the rice on with the green lentils. Add twice the amount of water you need to a pot and bring to the boil. Add the rice and boil until cooked – 5-8min.

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