Yellow Curry with Lentils

Yellow Curry with lentils

SERVES 3-4

I love this recipe as a go-to fall and winter option. I keep curry paste and coconut milk on hand as well as garlic, onion and ginger. If I plan to make and eat right away I prepare on the stove. If I plan to make earlier in the day and have ready to go for lunch or dinner then I make it in the InstantPot.

DOSHAS

Vata - Good for vata.

Pitta - Reduce/avoid garlic and onions as needed.

Kapha - Can additional additional black pepper.

INGREDIENTS

• 1 tbsp ghee

• 1 inch chunk of fresh ginger, peeled and minced

• 2 cloves of garlic, minced

• 1/2 onion, diced

• 1 heaping tbsp curry paste (I use Mekhala brand)

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1/4 tsp turmeric powder

• 1/2 cup lentils, rinsed and soaked for 30 minutes

• 1 can coconut milk

• 2 carrots, peeled and sliced

• 1/4 cauliflower head, cut into bite-size pieces

• 2 baby bok choy, sliced thinly

• 1 1/2 tsp salt (or salt to taste)

• Black pepper to taste

• 1/2 cup purified water

• Toppings:

  • Cilantro or parley leaves

  • Lime

DIRECTIONS

1. In a large saucepan on medium low heat add ghee, ginger, garlic and onion. Cook for a few minutes and add in curry paste, cumin, coriander and turmeric. Cook for a few more minutes until fragrant. Add drained lentils and stir to coat. Add coconut milk and bring lentils to a boil.

2. Prep cauliflower then add. Prep carrots then add. Lastly, prepare the bok choy greens then add. Add more water as needed.

3. Cook until vegetables are tender and lentils are cooked — for about 15 minutes total.

4. Add toppings and enjoy!

If you are in a time pinch - add ghee, onions, garlic and ginger to InstantPot on saute function. Add other spices and cook for 2 -3 minutes. Add remaining ingredients and pressure cook for 7 minutes on high in Instant Pot. Add toppings then enjoy!