A simple and wholesome legumes dish that will tickle your senses with curry and fragrant spices. 55 minutes cook time – though only 3 minutes prep work!
In one pot bring 5 cups of water to a boil. Add 1 cup mixed lentils & split peas.
Add spices and chopped up garlic (don’t add the mixed veggies yet). Cook for 50 minutes on a medium flame.
In a separate pot, bring 1 and ¼ cups of water to a boil. Add ½ cup of brown rice. Cook the rice until water is absorbed on a medium flame. Never mix rice during cooking.
Add the frozen veggies to the lentils and peas and cook for an additional 5 minutes or until the the frozen veggies are equally hot as the lentils and peas.
*Use mild curry powder and garlic to taste.
Serve the lentils and peas topped with the brown rice.
Find this Indian lentil curry recipe and more in the Forks Over Knives Recipe App.
- 1 cup mixed of any lentils & split peas
- 3 tablespoons mild yellow curry powder*
- ½ teaspoon Turmeric
- Salt to taste (optional)
- 4 cloves garlic*
- 1 teaspoon oregano
- 1 cup of mixed veggies of choice (I used frozen mix of corn, peas, carrots and green beans)
- ½ cup brown rice
Get our easy-to-follow, meal-by-meal makeover book. The Forks Over Knives Plan shows you exactly how put the life-saving, plant-based diet into practice.
Get the book now.