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