COCONUT CURRIED VEGGIES WITH RICE AND LENTILS

Recipe by Ellen Fisher

This recipe is vegan

Serves 3
Ingredients:

2 cups of Basmati rice

1 cup dry red lentils

1 head cauliflower, chopped

1 zucchini, diced

1 small eggplant, diced

1/2 an onion, minced

1 can light coconut milk

1 tsp each of curry powder, black pepper,cumin, garlic powder, fresh grated turmeric

Optional topping ideas:

lettuce greens

diced tomato

avocado

Sriracha

Directions:

1. Cook the rice in a large pot with 4 cups of water on medium/high heat. Bring to a boil then turn to low heat with the lid covered for about 30 minutes or until all the water is absorbed and the rice is fluffy.

2. Cook the lentils in a small pot with 2 cups of water. Bring to a boil then turn to low heat with the lid covered for about 30 minutes or until all the water is absorbed and the lentils are tender.

3. Meanwhile sauté the cauliflower, zucchini, eggplant, and onion in a pan with the coconut milk on medium heat. Soon after the veggies begin to cook, add 1/2 a tsp each of garlic powder, black pepper, and curry powder. Stir lightly until the veggies are tender.

4. Once the lentils are cooked, stir in a 1/2 tsp each of cumin, garlic powder, black pepper and curry powder. Once the rice is cooked, add in about 1 tsp of freshly grated turmeric (or turmeric powder or curry powder. Whatever is available to you.)

5. Scoop generous helpings of the rice, lentils and sautéed veggies into a serving bowl. Serve as is or top with fresh produce like greens, and diced tomato. Drizzle Sriracha on top if desired and devour!