This recipe from Fitness Foods combined a bunch of tasty veggies, two kinds of potatoes, and savory sauce to make a really tasty, filling meal. We decided next time we make this we’ll use our spicier red curry, as the green curry we went with wasn’t quite as hot as we would have liked.

Green Lentil & Vegetable Curry
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1 tsp canola oil
1 large onion, chopped
2 cloves garlic, chopped
1-2 tbsp curry paste
1 tsp turmeric
1 cup green lentils, rinsed and drained
5 cups vegetable broth
1 large carrot, cut into cubes
2 potatoes, cut into cubes
9 oz sweet potato, cut into cubes
12 oz cauliflower florets
5 1/2 oz green beans, trimmed and halved
basil
cilantro

Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, or until softened. Stir in the curry paste and turmeric and stir for 1 minute. Add the lentils and broth.
Bring to a boil, then reduce the heat. Cover and simmer for 30 minutes, then add the carrot, potatoes, and sweet potato. Simmer, covered, for 20 minutes, or until the lentils and vegetables are tender.
Add the cauliflower and beans, cover and simmer for 10 minutes, or until the cauliflower and beans are cooked and most of the liquid has been absorbed. Remove the lid and simmer for a further few minutes if there is too much liquid. Serve hot with brown or basmati rice and top with basil and cilantro.

4 Servings.

There’s been a mini-bottle of bubbly sitting unopened in our fridge for a while, so when we saw that Great Bowls of Fire had a recipe for a spicy risotto that used champagne and was chock full of mushrooms, we had to try it. Neither one of us have risotto very often, so I’m not sure how this one rates when compared to others, but we both really enjoyed the creamy texture and the bite from the spice — the champagne was subtle, but you definitely could taste it. (In case you’re wondering, the risotto is that color due to the turmeric that’s in the recipe.)

Lisa made this posole tonight, the only one of the four we hadn’t yet tried from the Great Bowls of Fire cookbook. Note that the posole recipes in GBOF have a thick tomato base, whereas most recipes are broth-based. This is a vegetarian version, with black beans and cayenne peppers. We discovered that some Chipotle Tabasco really enhanced the flavor.

Lisa sez, “This needs meat”.

See also:
Poblano Chicken Posole
Green Posole Stew

Lisa was determined to make pav bhaji, a mashed vegetable curry, after our friend Krishna made it for an Oscar party earlier this year. We love recipes like this where you can eat a lot of volume and still keep the caloric intake low (it’s all vegetables!). Lisa followed this recipe, but halved the oil and tweaked the vegetables a little.