I have a lot of trouble eating vegetables.
I know, I know. I have a Dietetics degree, so I should like vegetables, right? They’re all full of vitamins and minerals and yada, yada. Everyone knows that.
But unless they’re cooked a certain way, I avoid vegetables like the plague. Personally, I have no idea how people on the Raw Diet don’t get bored of their hard-as-a-rock, bland vegetables. Fruit just tastes so much better!
Regardless, my favorite way to eat veggies is throwing them into one-pot meals like stir fry, casseroles and soups (and lasagna if you recall). The combination of different shapes and colors can just be like eating salad, except hot!
My second favorite way to eat vegetables is seasoning them with herbs and spices.
Curry is my favorite spice!
I’ve really had a hankering for Indian food lately without spending $10+ bucks a pop on buffet; so today I put it upon myself to make a pot of curry soup. This recipe includes coconut milk, sweet potatoes and lentils. It’s extremely hearty, which means that your eyes will most definitely be bigger than your stomach!
Do you have Indian Food recipes? If so, share them in the comments! I’m new to cooking this type of cuisine so I’d love to learn!
- 1/2 onion, diced
- 3 gloves garlic, minced
- 1 sweet potato, diced
- 1 carrot, diced
- 3 cups red lentils
- 1 handful of chopped leek
- 2 cups stock (veggie, chicken or beef) + 1 more, if needed
- 1 can coconut milk
- 2 tsp curry powder
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp oregano
- 1 tsp salt
- 1 tsp black pepper
- In a large pot, saute onion and minced garlic in olive oil until aromatic and onion begins to turn transparent, 3-5 minutes.
- Add sweet potato, carrots, lentils and leek and toast for 5 minutes.
- Pour in the stock and let soup simmer for 10 minutes before adding the coconut milk and spices. Let soup come back to a simmer for 10-15 more minutes until lentils and vegetables are soft.
- Serve immediately over rice if desired (link on how to cook rice below).
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