Fully Loaded Golden Lentil Curry
Vegan / Gluten-Free / Nut-Free
This easy, wholesome, fully loaded golden curry (with ALL the good things) is a seriously cozy, immunity-boosting stew that will warm you from the inside out. It’s infused with plenty of fresh turmeric and ginger–naturally immunity-boosting but pungent spices whose intensity is pleasantly tempered with creamy oat milk and dried fruit.
In place of the rice typically served with curry, we usually enjoy this golden lentil curry with plenty of fresh herbs, a simple sprout and red pepper salad, hummus or avocado, and ferments. I love the contrast of the various fresh and tangy vegetables with the intensity of golden lentil curry.
But, if you’re looking for a heartier meal, whole grains would also make a nice addition.
This is a seriously nourishing curried stew where turmeric and ginger take the front seat. It’s warming, cozy, and filling. Perfect vibrant winter food.
Fully Loaded Golden Red Lentil Curry
Pre-heat a heavy-bottomed stew pot (I used a dutch oven) over medium heat. Then add the diced onion and a small pinch of salt to promote faster water evaporation from the onions. Let the onions sweat until soft and somewhat translucent (5-10 minutes). Add the diced turmeric, ginger, extra virgin olive oil, and all spices except the dried turmeric, and sautee for another 10 minutes or until everything is extra soft and tender.
Add the red lentils, potatoes, and water, and bring everything to a boil. Reduce the heat; add the dried fruits; and continue simmering until the lentils and potatoes are soft (about 45 minutes).
Add red pepper, corn, dry turmeric, and oat milk. Continue cooking another 10 minutes. Then season with salt and pepper to taste. Garnish with fresh parsley or cilantro. Serve with hummus or avocado, ferments, and salad (I like a simple one made with just diced red peppers, broccoli sprouts, lime juice, and herbs).
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Servings 4
- Amount Per Serving
- Calories 516
- % Daily Value *
- Total Fat 5g8%
- Potassium 1307mg38%
- Total Carbohydrate 90g30%
- Dietary Fiber 32g128%
- Sugars 19g
- Protein 28g57%
- Vitamin A 2%
- Vitamin C 17%
- Calcium 27%
- Iron 47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Pre-heat a heavy-bottomed stew pot (I used a dutch oven) over medium heat. Then add the diced onion and a small pinch of salt to promote faster water evaporation from the onions. Let the onions sweat until soft and somewhat translucent (5-10 minutes). Add the diced turmeric, ginger, extra virgin olive oil, and all spices except the dried turmeric, and sautee for another 10 minutes or until everything is extra soft and tender.
Add the red lentils, potatoes, and water, and bring everything to a boil. Reduce the heat; add the dried fruits; and continue simmering until the lentils and potatoes are soft (about 45 minutes).
Add red pepper, corn, dry turmeric, and oat milk. Continue cooking another 10 minutes. Then season with salt and pepper to taste. Garnish with fresh parsley or cilantro. Serve with hummus or avocado, ferments, and salad (I like a simple one made with just diced red peppers, broccoli sprouts, lime juice, and herbs).
[…] we get a perfect easy spring and summer dish. These days, I’m usually pairing it with this fully loaded golden lentil curry (and maybe some sauerkraut and broccoli sprouts). I highly recommend the combo. The flavors really […]