Indian Food Will Forever Be My Favorite. The Spices, The Fla

indian food will forever be my favorite the spices the fla display image  6bb1d4e0
indian food will forever be my favorite the spices the fla display image 6bb1d4e0

indian food will forever be my favorite. the spices, the flavors, how i feel after eating it. always such a special place in my heart for it.
i made some red lentil curry yesterday for the roommates and myself, and i posted a more in-depth recipe on my website along with some articles for you to learn about the origins and spread of the curry dish. for now, here’s a shortened version of how to make my take on it:
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ingredients:
1 cup red lentils, rinsed
3 cups vegetable broth
1 14.5 oz can crushed tomatoes
1 tbsp coconut oil
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1 inch fresh ginger, peeled and grated
2 large carrots, chopped
1 tbsp curry powder
1/2 tbsp ground cumin
1 tsp turmeric
heavy sprinkle of black pepper
heavy sprinkle of red chili flakes (for some spice)
pinch of salt
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directions:
in a pot add in oil, onion, garlic, ginger, and carrots and bring to high-med heat. sauté until your onions are slightly browned and translucent (about 4-5 min). add in all of your seasonings as well as your red lentils and let them warm up with each other for about a minute by stirring around in the pot. add in your broth and crushed tomatoes and bring to a boil, cover the pot with a lid, then lower the heat down to a simmer. let the curry stew for 40-45 minutes at a simmer, stirring occasionally to make sure nothing is sticking to the bottom of the pot. serve with rice, veggies and or crushed peanuts!

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