Mince garlic, onion and ginger. Dice the carrot and cut the bell pepper into thin slices then pan fry with olive oil for 5 minutes. Then add garlic, onion and ginger and cook until the onions become translucent. Stir in curry paste and tomato paste and cook for one minute stirring the ingredients around in the pan. Add 2 cup of water and lentils then bring to a boil. In the mean time cook the rice in 1 ½ cups of water.
Let the lentils soften for 10 minutes then add the remaining ingredients, stirring well to combine them. Cook with the lid for 15-20 on medium low heat.
Once the rice has cooked completely remove from the stove and serve some of it into a bowl. Add your lentil curry and serve with some delicious naan bread. Enjoy!
Today’s breakfast, lunch and dinner :)
Whole grain/peanut flour pancakes with fresh fruit, warm raspberries and white almond butter. Red lentil stew with veggies (and a ton of nutritional yeast). Buddha bowls with baby spinach, cucumber, cherry tomatoes, kidney bean balls, quinoa and avocado-bean dip. Everything was super delicious!
Cook rice with the water lightly salted with a pinch of salt in a small pot. Once the rice has finished cooking add the lime juice and the chopped cilantro and set aside.
Drain the beans and rinse, then set aside. In a large pan add 1 tbsp of oil and cook the vegan taco meat until it’s browned. Then add the beans and the corn. Cook for about 2 minutes on medium high. Then add the seasonings with ½ cup water. Let it cook on low with a lid on.
Slice the avocado and prepare your wraps. Start of with some mushed up avocado slices, taco meat and bean mixture, add the rice, the cheddar cheese and roll into a burrito.
Heat a pan with some vegan butter and once it’s melted place your burrito in the pan and let it brown on both sides to seal it.