I love winter. I especially love it when I have a warm stew to munch on, cuddled under a warm blanket with my pups. The only downfall is when I nod off and realize that one of the pups ate my lunch.
This dish is especially satisfying and quick to do if you do some prep work ahead of time... Enjoy!
Warm Lentil Moroccan Carrots
HOW LONG WILL IT TAKE?: Under 30 minutes
SERVES: 2 generous servings
INGREDIENTS:
Coconut Curry Sauce:
1 tsp olive oil
Chopped garlic ...as MUCH as you want
1 1/2 to 2 TB curry powder
Any other spices you like in your curry...I add turmeric and cumin
1 can garbanzo/chickpeas beans
1 TB Tahini
1/2 to 1 TB pure maple syrup
Jalapeños (optional)
1 TB dried coconut (unsweetened)
Lime Juice (to taste)
Crunchy Carrot Mix
1/2 c cooked lentils (red, green, brown)
1/2 c diced carrots
1/4 sliced red onion
Bunch green onions
1 tsp Red Wine Vinegar (Apple Cider Vinegar is fine too)
1/4 c chopped parsley
1-2 tsp chopped garlic (to your taste)
salt and pepper (to your taste
1 c of sliced carrots
4 oz of peanuts
DIRECTIONS:
Make the Coconut Curry - this can be done ahead of time and stored up to 5 days in your fridge. Plus, you don't use all of it so you can actually add it to some veggies and other dishes.
Start by heating up olive oil and adding the chopped garlic. Cook until fragrant (about 1-3 minutes).
Add curry powder and other seasonings and again, cook about 1-2 minutes.Add the garbanzo beans and let them heat up in the spices.
Take off the heat and put the mixture in a blender/food processor.
Blend until mixed thoroughly, adding the rest of the ingredients.- This should be like a paste. Store in the refrigerator until you're ready to use.
Make the Crunch Carrot Mix - Mix ingredients together...that's it! Again, you can make ahead of time and store in the refrigerator until you're ready to use it.
Heat oil in the pan - Add sliced carrots - sauté for 1-2 minutes - Add 1/2 c water, cover and let cook for 6-8 minutes.
Add Coconut Curry and the Crunch Carrot Mix and heat on low heat until warm.
Sprinkle with peanuts and you're ready to eat!
Inspired by Hungryroot