Vegetarian Sweet and Spicy Curry Recipe

Sweet and Spicy Vegetarian Curry

Recently I made some comments on a Google+ post regarding whether it was necessary to eat eggs or milk. I personally feel that it is no longer necessary to consume those things considering  all the great and inexpensive  Vitamin B12 supplements out there. There is just too much cruelty in the factory farming industry so I try to reduce my association with it as much as possible. Here is site that details some of the benefits of lentils http://ic.steadyhealth.com/what_are_the_benefits_of_lentils.html. This spicy curry combines potatoes and lentils with some antioxidant rich vegetables. It also has potatoes and fibre from cabbage in it so it should be satisfying without being very high in calories. You can store the leftovers for nutritious and warming lunches throughout the week. It has minimal preparation involved so all there is to do after your curry starts to cook is to wait for your desired thickness in it. If you like, you can increase the amount of cayenne to a full tablespoon to make it really hot. The meal should be ready in an hour.

Ingredients

2 potatoes chopped in 1 inch cubes ,1 onion choppe,d 1 carrot sliced, 1/2 cup of red lentils, 1 cup shredded cabbage, 4 tablespoons of honey, 1 can of sweet green peas. Vegetable oil to fry onions.
You will also need a variety of spices including 1 tablespoon each of cumin, turmeric, mustard powder, salt, black pepper, garlic powder, celery seed, coriander, paprika, and parsley  (You can use a ready made curry powder too if you are short on time but I like to make it from scratch!) 1/2 tablespoon each of fenugreek, caraway, clove, cinnamon, cayenne. 1 teaspoon of rosemary, 2 curry leaves and a Bay leaf, Plain Yogurt

Preparation

Begin by boiling 6 cups of salted water. Chop the potatoes into 1 inch cubes and put them in the boiling water. The skins have a lot nutrition in them. If possible use organic potatoes. After the potatoes have begun to soften up a little bit add the sliced carrots and lentils. Wait another 10 minutes and then fry 1 chopped  onion lightly in a frying pan. Add the onions into your pot along with the cabbage. Lower the heat to medium low. Prepare a curry paste by putting all the spices in a smaller bowl, mixing them up, then adding water gradually and stirring to make a paste. Put the paste in your pot and stir in along with the curry and bay leaves. Add in the four tablespoons of honey at this time also. Let the curry simmer for about 40 minutes reducing and thickening. Stir occasionally and add salt and pepper or additional honey to taste.  Add in the peas and some shredded greens of any time for the last 5 minutes of cooking time. Serve in a bowl with a dollop of yogurt to temper the spicy heat and garnish with some artful greens on top. A side of salad and some Naan bread will also accompany this very well. I hope you enjoy it. Many other vegetables can be added if desired later such as broccoli, green pepper, or chilies