Red Lentil Turnip Curry (Rice Cooker Version). This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. This dish is great served with basmati rice. This spiced lentils are easy to make protein rich vegan recipe.
Red curry lentils is my all-time favorite lentil recipe.
Thick, creamy, saucy, and perfect as leftovers.
These red curry lentils are one of my all-time favorite recipes.
You can have Red Lentil Turnip Curry
(Rice Cooker Version) using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Red Lentil Turnip Curry (Rice Cooker Version)
- It's 3 of large turnips.
- You need 1/2 cup of red lentils.
- You need 1 cup of dashi broth (or vegetable broth).
- It's 2 tsp of curry powder.
- It's 1 cup of mushrooms (any type).
- Prepare 1 cup of roughly chopped Bok choy/spinach.
- Prepare of Parsley.
- Prepare of Lemon slices (Optional).
As is usually my vibe, we're working with very basic pantry ingredients here and simple, straightforward prep. This dish combining Curried Rice and Red Lentils is an old favorite that I recently I made with Jake, and we both loved how the simple combination of ingredients creates so much flavor in this recipe. I don't know that I was thinking about Meatless Monday when we decided to make this. This Slow Cooker Curried Rice and Lentils recipe is a major sidestep to what I usually make around our house.
Red Lentil Turnip Curry (Rice Cooker Version) instructions
- Peel, Dice and chop turnips.
- Place red lentils, broth, curry powder, turnips, mushrooms (in that order) in rice cooker. Cook in normal rice mode.
- 10 mins before cooking ends, stir in chopped parsley and Bok choy..
- We served it with pan-fried salmon. You can of course go totally vegan and increase the amount lentils in the curry. Freezes well and delicious!.
First of all, my husband banned curry powder from any meal being made in our house a long time ago. I guess a bad experience from some dish way back when turned him off from the spice. Spiced lentils in a savory curry sauce. I've been working on this recipe ever since we arrived back from Copenhagen this summer. I'm calling for red lentils here, even though I know that the dal I fell in love with in Copenhagen used a mixture of both red and split yellow peas.
