Lentil and Vegetable Curry

Try this veggie curry from Hot For Food for a delicious curry full of nutritious goodness


  • 2 cup brown & wild rice mix (or basmati rice)
  • 3 1/2 cup water
  • 1 Tbsp vegan butter
  • 3 Tbsp coconut oil
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • 1 tsp garam masala
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger
  • 1/2 cup onion, finely chopped
  • 6 cups of chopped veggies of your choice (red pepper, carrot, celery, cabbage, broccoli etc.)
  • 1 cup dried red lentils
  • 2 cupsvegetable stock
  • 1 can full fat coconut milk
  • 1 cup frozen shelled edamame or peas
  • 2 Tbsp lime juice
  • 1 tsp sea salt
  • 1 tsp ground pepper

garnish (optional):

  • coconut yogurt
  • chives, finely chopped


  1. In a pot bring rice, water, and vegan butter to a boil. Then lower heat to a simmer, cover the pot with a lid and cook for 45 minutes.
  2. Meanwhile in a large, deep pan heated to medium add 2 Tablespoons of coconut oil and cumin seeds, coriander seeds, turmeric, chili flakes, and garam masala. Toast the spices for 6 minutes until fragrant. Lower the heat so the spices don’t burn and add minced garlic, ginger, and onions and cook for 2-3 minutes stirring frequently until the onions are translucent and soft.
  3. Add another tablespoon of coconut oil and all your veggies and cook for 8-10 minutes until they just start to get soft, but are still bright in colour. Then add lentils and stir frequently for another 5-6 minutes allowing the lentils to toast up and absorb some moisture. Then bring the heat back up to medium and gradually stir in vegetable stock. Bring to a simmer, reduce heat to low, and cover with a lid for 10 minutes.
  4. Then add coconut milk, lime juice, sea salt, ground pepper, and any frozen veggies you want to add. Stir well to combine. Cover with a lid and cook for another 20 minutes.
  5. Serve over rice and garnish with a dollop of coconut yogurt and finely chopped chives. Enjoy!

Red Curry Chicken Skewers

My husband is a fan of all things curry, so this a recipe from Primal Palate is one that we will try very soon. Again, you can make this the day that you want to cook it, the night before, or you can use it as a freezer meal. It serves 4 but you can double, triple, whatever it so that you can have leftovers.


  • 1 Tbsp red curry paste
  • 1 whole Vidalia onion, chopped
  • 1/4 cup coconut milk
  • 1/4 tsp salt
  • 2 whole green bell peppers, seeded and chopped
  • 4 chicken breasts, boneless skinless


  1. Whisk the coconut milk, curry paste, and salt together in a small bowl for the curry sauce.
  2. Cut chicken into chunks.
  3. Place chicken in container to marinate, and pour curry sauce over chicken.
  4. Marinate chicken in the refrigerator for up to an hour. (Or freeze until needed; when ready to cook, thaw meat and then proceed to step five.)
  5. Cut onion and green pepper into chunks.
  6. Preheat grill on medium-high heat.
  7. Skewer the meat and vegetables using metal (or wooden) skewers.
  8. If you use wood, soak the skewers for an hour prior to grilling.
  9. Cook skewers, turning 1/4 turn every 5 minutes until evenly cooked.
  10. Let rest for 5 minutes before serving.
  11. Serve with your favorite side veggies, or even some cauliflower rice!