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R. J. Reynertson: "This was excellent. I didn’t have enough curry an…" Read More
24Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups lentil (Dunya Harvest Rainbow, Blend lentils)
- 1 medium onion (chopped)
- 1 sweet potato (large, chopped)
- 3 carrots (chopped)
- 1 red bell pepper (chopped)
- 3 zucchini (chopped)
- 28 oz. tomatoes (1 can, diced)
- 4 cups vegetable broth
- 1/2 cup water
- 1 Tbsp. smoked paprika
- 1 Tbsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. ground ginger
- 1 tsp. ground sumac
- 1 tsp. dried oregano
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 12 oz. chickpeas (can of Dunya Harvest, drained)
- 1 handful fresh cilantro (chopped)
- 1 head cauliflower (cut into florets)
- 3 Tbsp. olive oil
- 2 garlic cloves (mined)
- 1 Tbsp. curry powder
- 1 Tbsp. ground cumin
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Reviews(1)
R. J. Reynertson 4 years ago
This was excellent. I didn’t have enough curry and substituted some other spices (Harissa and a little Chinese Five Spice) to bring some sweet heat and it was still delicious. Made it the day before I served it, when I was reheating I added some more salt, fresh herbs and a splash of white balsamic at the end to brighten pronounce the flavors, but it was delicious beforehand. Served with an orange and radicchio salad and crusty bread. Guests loved it.