Curried Vegetables Over Rice with Daal, Spicy Tomatoes

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.

Curried Vegetables and Daal:

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.

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.

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.

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.

Spicy Tomatoes

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.

Basmati Rice

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.