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Aligned Health Practice is to impart nutrition knowledge and skills to individuals, apply evidence-based research during the healthcare process, take part on the inter-professional healthcare team, and guide many in creating individualized and sustainable practices that align one’s physical, mental, and social well-being.

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Coconut Lentil Curry

A one pan, all-inclusive dinner made in under 1 hour and packed with famous Indian flavor. This is a Vegan dish offering 12 grams protein and 6 grams fiber per serving (mostly from lentils) made with lentils, curry, fresh tomatoes, and coconut milk. Served warm over a bed of basmati rice. This dish is rich in Vitamin A, Vitamin C, iron, and manganese. Enjoy!

 

Ingredients:

10 cloves Garlic, minced (I buy the pre-minced garlic for ease)

18 oz Fresh cherry tomatoes (can buy 28 oz crushed tomatoes)

2 tbsp Ginger, minced (can use powder)

1 tbsp Ground cumin

1 tbsp Ground coriander

1 tbsp Turmeric

1 tbsp Ground curry powder

1 tsp Ground cayenne pepper (optional – adds extra heat)

1 cup Dried brown lentils

3 cups Water

1, 15oz can Lite coconut milk

1 cup Chopped cilantro leaves

3 cups Basmati Instant Rice (I use the 90 sec Uncle Ben’s pouches)


Directions:

  1. Grease a large, deep skillet (that has a lid) with cooking spray. Heat over medium-high on the stovetop. Add garlic to skillet and cook until garlic slightly browns.

  2. While garlic browns, quickly pulse the cherry tomatoes in a blender until tomatoes are in small chunks. DO NOT DRAIN. You can also use 1, 28 oz can of crushed tomatoes here. Once garlic is browned, add in the tomatoes, garlic, cumin, coriander, turmeric, and curry powder. Still and allow to heat for about 5-6 minutes.

  3. Add cayenne pepper (if using), dried lentils, and water. Bring to a boil. Turn heat down to medium-low, cover, and allow to simmer for 45-60 minutes or until lentils are soft and water is absorbed. Be sure to stir occasionally.

  4. The water will likely be fully absorbed before lentils are fully soft. This is the time to add the coconut milk. Continue to simmer while covered, stirring occasionally, until curry is creamy, and lentils are soft.

  5. When lentils are close to being done, throw the instant basmati rice in the microwave (usually only takes 90 seconds) and cook according to instructions on package.

Plate a bed of rice (1/2 cup per serving) and top with the coconut lentil curry (1 serving = 1/6th recipe). Serve warm and enjoy!!

 

Servings: 6

Serving Size: ½ cup cooked rice + 1/6th coconut lentil curry



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Image by Ella Olsson

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