Lentil Vegetable Coconut Korma

Somehow I made it through more than twenty years of life without ever eating Indian food. It’s tragic, really. So to make up for lost time, we eat a lot of Indian food now. It’s just so delicious!

lentil vegetable coconut korma

I’ve experimented with lots of different recipes, but my favorites to make always use coconut milk as a base for the sauce. It gives it so much flavor and makes it nice and creamy! Plus, of my experimental recipes, the ones with coconut milk have always turned out the best. Maybe some day I’ll figure out how to make some other types of Indian food… but coconut milk is just so good I don’t really mind.

We’ve been trying to have at least a few dinners each week without meat. It cuts down on cost significantly, and it’s generally healthier to eat less meat than most people eat. This meal still gets you a nice amount of protein with the lentils and cashews. But you could easily add/substitute chicken, fish, etc. That’s one of my favorite things about this recipe – it’s so versatile! You could honestly put just about anything in there, and it would taste good!

its good for youLentils have tons of soluble fiber (great for lowering cholesterol, filling you up, and stabilizing blood sugar, among other things) and are also high in protein. Carrots have lots of vitamins and antioxidants. Coconut milk has lots of vitamins and minerals, but is a bit high in saturated fats (although with no meat, and spread between at least six servings, it’s not bad.)

vegetable korma recipe

Get the lentils started on the stove while you chop up the vegetables.

vegetable korma with lentils recipe

Add the vegetables and spices, stir, and let it simmer for about 20 minutes, until the lentils and veggies are soft. (If you can find a korma spice mix at the store, that should work just fine. Just check the sodium – a lot of packaged spice mixes have tons of salt!)

coconut korma with lentils and vegetables

Add the tomato paste and coconut milk and stir well. Let it simmer for about 10 minutes. Stir in the cashews. Do a taste test to see if you need to add any more spices or salt. Then serve over rice.

vegetable coconut korma with lentils

Lentil and Vegetable Coconut Korma

1 cup lentils
3 cups water
1 onion
2 cloves garlic
1 red pepper
2 carrots
2 small potatoes
1 tsp curry powder
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ginger
1 tsp paprika
1/4 tsp cayenne pepper (more if you like it hot)
1/4 tsp saffron
3 Tbsp tomato paste
1 can coconut milk
1/4 cashews, roughly chopped
salt to taste

1. Combine lentils and water in a large pan, and bring to boil over medium-high heat. Once it boils, reduce heat to low.

2. While lentils begin cooking, chop the onion, pepper, carrots, and potatoes. Add to the lentils. Crush in the garlic, and add the spices. Let simmer for about 20 minutes, until lentils and vegetables are soft.

3. Stir in tomato paste and coconut milk. Simmer another 10 minutes.

4. Add cashews. Check the flavor, and add salt or more spices if desired. Serve over rice.

Makes about 6 servings

change it upAdd pineapple chunks for a sweeter curry. Add or substitute sweet potatoes, cauliflower, or other vegetables. Add chicken, fish, or beef for a “heartier” meal.

Advertisements

Veggie Banana Bran Muffins (aka Sneaky Muffins)

A while back my toddler went through a super picky phase, especially when it came to eating vegetables.  He used to eat just about anything we gave him, but then he decided he basically only wanted to eat quesadillas and fruit.  I’ve been told this is really common with toddlers, but it’s still rather frustrating at times.  So I had to get a bit more sneaky.

toddler muffins

(I thought this was a good picture for being sneaky since the muffin kind of blends in with the counter! I know, I’m so clever.)

time saverOne of the things I really like about these muffins is that they freeze well!  So if you have lots of zucchini in your garden this summer, make a few batches and freeze them.  Or if you know they won’t get eaten fast enough, just pop them in a freezer bag and stick them in the freezer. You can even just pull out one or two at a time as needed.

They’re also actually quite tasty, so they’re definitely not just for toddlers. I just made them in a mini muffin pan so they were more toddler size, and were sneaking in some veggies for my picky little man. But let’s be honest, we can probably all use some more veggies in our lives! But with the carrots and spices, they’re almost like mini carrot cakes.

its good for you Carrots and zucchini are both full of vitamins of course; bran gives you lots of fiber; and there’s only a little sugar since the bananas naturally sweeten them. In fact, you could probably make them without any sugar at all, or even substitute applesauce (I’m planning to try that as soon as I have some more zucchini from my garden!)

banana carrot zucchini bran muffins 2

Start by shredding the carrots and zucchini in a food processor or with a box grater. Mix the butter and sugar, then add the bananas, eggs, and shredded veggies. The carrots and zucchini will get kind of stuck on the beaters, so you might have to stop occasionally and scrape them.

Mix in the dry ingredients, then spoon the batter into a muffin pan. Bake until they’re golden on top, let them cool, and enjoy!

banana carrot zucchini bran muffins

Sneaky Muffins (Banana Veggie Bran Muffins)

1/2 cup butter, softened
1/4 cup brown sugar
2 large, very ripe bananas
1 small-medium zucchini, shredded
2 medium carrots, shredded
2 eggs
1 cup flour
1/2 cup oat or wheat bran
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

1. Preheat oven to 375 F.

2. With an electric mixer, mix butter and sugar together until smooth.  Add bananas, zucchini, carrots, and eggs, and mix well, until the bananas are smoothly mashed into the dough.

3. Add remaining ingredients, and mix until just combined.

4. Spoon batter into greased muffin or mini muffin pan.  Fill each muffin 2/3 to 3/4 full.

5. Bake for 13-15 minutes for mini muffins, or 15-18 minutes for regular muffins.  Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Yield: about 2 dozen mini muffins or 1 dozen regular muffins

change it upYou could also add raisins, chopped apples, or flax seed.

 

*I originally published this recipe on my other blog – A Song of Sixpence. It has more crafty/mommy ideas and such, so I decided to re-blog this recipe here.