6 Vegetable Coconut Curry

Somehow, it seems that whenever I write a really long post, particular with a recipe, Ecto deletes it.

So, here it goes again. Le sigh.

Well, at least the recipe bears repeating!

Perfect for freezing, loaded with vegetables, vegan and protein-packed, this recipe is fantastic, if I do say so myself.

6 Vegetable Coconut Curry

Vegan, gluten-free, corn-free, grain-free

Serves 6-8

Recipe by Kat Reiner

Prep-time: 30 minutes

Cook time: 40 minutes

Ingredients:

• 1 yellow onion, chopped
• 2 cloves garlic, chopped
• 1 sweet potato, peeled and cubed
• 1 lb butternut squash, cubed
• 1 red pepper, chopped
• 1 head broccoli, chopped
• 2 parsnips
• 1.5 cups red lentils
• 4 cups vegetable stock
• 400 ml lite coconut milk
• 2 tbsp curry powder
• 1 tbsp cinnamon
• 1 tbsp chili powder
• 1 tbsp cumin

Make it:

1. Preheat skillet or electric skillet. Spray with oil.
2. Sautee onions and garlic until golden, about 5 minutes.
3. Add spices, cook for another 2-3 minutes.
4. Add all remaining ingredients save for pepper and broccoli, and bring liquid to a boil. Reduce to simmer, partially cover, and cook for 10 minutes.
5. Add pepper and broccoli, stir.
6. Cook for 15-20 more minutes, until lentils are cooked through.
7. Let cool slightly, serve, or dish out into freezer portions. Enjoy!