• Chef Yogi

Miracle Curry

I call this "Miracle Curry" because both my teenage sons ate it without complaint!

From the earth - to your plate - to your life


- Marty


1-2 TBS Coconut oil

1/2 medium onion, chopped

2" pice of fresh ginger, chopped

2 garlic cloves, minced

1 TBS curry powder

1/2 tsp. cumin seeds

1-2 tsp. salt

1/2 C. riced frozen sweet potato

1/2 C. riced frozen broccoli

1/2 C. riced frozen cauliflower

1 can petite diced tomatoes

1 can (full fat) coconut milk

1 C. rinsed red lentils

white or brown basmati rice

Fresh cilantro, chopped

In a large skillet, melt the coconut oil over medium heat. Once melted, add the onion and cook until soft (4-5 minutes). Add the ginger and garlic and cook for another minute or so - until fragrant. Add the curry, cumin and salt - stir until blended and cook for another minute.


Add the frozen riced vegetables and cook for 4-5 minutes. If you are serving rice with your curry, now is a good time (while the frozen vegetables are cooking) to get that started according to the package directions.


Add the rinsed lentils and 2 1/2 C. water, bring to a boil then cover and put the heat on low. Cook for 20 minutes. Add more cooking time if needed for lentils to be very soft. Serve on hot rice, add the chopped cilantro as a garnish.