Curried Kale, Carrots and Lentils Served on a Bed of Brown Basmati Rice
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

3 lbs. Kale, fresh or frozen
1 lb. Onions
1 lb. Carrots
1 - 28-oz. can Crushed Tomatoes
2 cups Lentils cooked in 4 cups Water
1 cup Raisins
1/2 cup Walnuts
1 tbsp. Cumin, ground
1 tbsp. Paprika
1 tbsp. Turmeric
1/2 tbsp. Cinnamon, ground
Cayenne Pepper or Hot Sauce, to taste
3 cups Brown Basmati Rice cooked in 6 cups Water

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Preparation

Curried kale, carrots and lentils is a delicious vegan recipe with a North African flavor. This recipe will serve 6 to 8 adults as a main meal, and it is great as a leftover. Preparation time is about 30 minutes if using frozen kale and another 10 to 15 minutes if using fresh kale; cooking time for the curry is about 30-40 minutes in a wok, or large pot on the stovetop, if the lentils are precooked. Leftovers can be stored in covered containers in the refrigerator for a few days without the loss of flavor.

Lentils can take 2-3 hours to cook, so we suggest starting them beforehand. Place the lentil pot on the stovetop with water and bring to a boil. Add the lentils, cover, and lower the heat to simmer and cook until all the water is absorbed into the lentils. It they are soft, turn the heat off, but if they are not soft, add a little more water and continue cooking until they are soft.

Place the rice pot on the stovetop with the water and bring to a boil. While the water is heating, begin washing and cleaning the kale (if fresh) and peeling the carrots and onions.

When the rice water begins to boil, add the rice, cover, and lower the heat to simmer, and cook until all the water is absorbed into the rice, and then turn off the heat.

Coarsely shred the fresh veggies in a food processor or with a knife and place in the pot or wok.

Stir-fry the veggies in a little water until the onions begin to get semi-translucent, then add the crushed tomatoes and seasoning and continue stir-frying for a few more minutes or until the veggies are softened to your taste. Add the cooked lentils, raisins and walnuts and continue cooking for another five minutes.

Serve over a bed of brown basmati rice and Enjoy!

Ingredients Information

Carrots

Cinnamon, ground

Cumin, ground

Kale

Kale, Frozen

Lentils

Onions, Yellow

Paprika

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Raisins, Thompson Seedless

Rice, Brown Basmati

Tomatoes, Crushed

Turmeric, ground

Walnuts

Utensils and Equipment Information

Food Processor

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Pot, Large Stainless Steel

Spoon, Large Mixing

Wok, Stainless Steel

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!