Blair now asks for “Curry”, meaning this dish, all the time. She devoured this. I love watching her try new foods and developing a love for different cuisines. This is such an easy dish to throw together last minute! I adapted this recipe from one I found at RealSimple.
- 3 tbsp canola oil
- 2 tbsp fresh ginger
- 2 tsp minced garlic
- 8 green onions sliced and separated (whites and greens keep separate)
- 1 tbsp curry powder
- 1/4 tsp cumin
- 4 medium carrots
- 2 large potatoes
- 4 cups vegetable broth (I use this)
- 1 cup red lentils
- salt and pepper to taste
Serve with naan bread (I have a great recipe here) and lime wedges
Heat the oil in a large, deep skillet and add the garlic, ginger and whites of the green onions. Cook for 2-3 minutes until fragrant and soft. Stir in the curry powder and cumin.
Add the carrots, potato, lentils, broth, salt, and pepper. Bring to a boil, reduce heat and let simmer for 15- 20 minutes. (until the vegetables and lentils are tender)
Serve by sprinkling the curry with the green onions and squirting with a lime wedge.