Red Lentil Curry
When in doubt, eat curry for dinner. This combination of red lentil curry and black rice is one to devour and will almost definitely become a staple dinner once you get the hang of the seasoning. The anthocyanin antioxidants found in black rice (they help prevent heart disease and improve your memory) are not found in any other kind of rice, so do make the extra effort to find it in your local health food store. It will be worth the effort!
|To decrease cooking time, soak the rice overnight. Add the rice and water to a pot and add a pinch of salt and pepper. Stir well and cover, then boil until all the water has been absorbed by the rice.|
|Add the tomatoes along with plenty of water to another pot. Boil until the skins start to burst (around 10 minutes). Then remove them from the water and peel off the skins. Add the tomatoes to a blender or food processor and pulse a couple of times. The mixture doesn't have to be completely smooth. Keeping a few chunks of tomato will make for a nice occasional burst of flavor.|
|Add a bit of coconut oil to a large pan. Chop up the onion and garlic and fry it in the pan until glazy. Chop the zucchini and carrot and add them to the pan. Cook for 5-10 minutes.|
|Then add the blended tomatoes, lentils and all the spices. Bring to a boil, add a bit of water if needed, then reduce to a simmer and cover. Simmer for at least 30 minutes, making sure the lentils have become sufficiently tender. If using canned lentils, you can reduce the simmer time to 20 minutes to ensure flavor absorption.|
|Serve the curry hot with the black rice.|