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
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.
Prep cauliflower then add. Prep carrots then add. Lastly, prepare the bok choy greens then add. Add more water as needed.
Cook until vegetables are tender and lentils are cooked — for about 15 minutes total.
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!