{What's Cookin'?} Red Lentil Curry in a Hurry and Baked Cauliflower

We love curry around here and this is a very mild, sweet coconut curry that even our toddler enjoys. The recipe comes from the cook book The 150 Healthiest 15-minute Recipes on Earth by one of our favorite nutritionist and authors, Jonny Bowden. This recipe is fast and frugal, delicious and nutritious. That covers all the bases for me. We like to serve it with baked cauliflower. Try it this week, I think the whole family will approve.

Red Lentil Curry in a Hurry

Ingredients

3 cups low sodium vegetable or chicken broth

1 tablespoon Thai green curry paste (e.g. Thai Kitchen)

1 can (14.5 oz) diced tomatoes

1 ½ cups dried red lentils, rinsed and drained

1 large sweet potato, diced into ½ inch cubes

½ teaspoon salt, or to taste

1 cup frozen peas

1 cup low-fat coconut milk

½ cup chopped fresh cilantro or slivered basil, optional

Preparation

Heat the broth in a large soup pot over high heat. Whisk in curry paste to dissolve, add the tomatoes, lentils, and potato, and bring to a boil. Reduce the heat to simmer, cover and cook for 15 minutes or until the vegetables and lentils are tender – watch liquid level. Stir in the salt, peas and coconut milk until smooth and cook for 2 minutes or until heated through. Adjust the seasonings to taste and stir in cilantro or basil just before serving, if using.

Yield: 4 to 6 servings

Per Serving: 285 calories, 5g fat, 19g protein, 46g carbohydrate, 18g dietary fiber, trace cholesterol, 313mg sodium

Baked Cauliflower 

Ingredients

1 large head cauliflower

Olive oil

Salt and Pepper

Preparation

Preheat oven to 425 degrees. Cut cauliflower into medium size florets and toss with olive oil, salt and pepper to coat in a 9x13 baking dish. Bake for 30-45 minutes depending on size of florets.Cauliflower is done when it is easily pierced with a fork and slightly caramelized.

In Him,

Kim