I changed the ingredients in this traditional recipe to reflect a plant based approach. I absolutely loved this recipe~
2 teaspoons olive oil
1 brick ( about 8 ounces) tempeh
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1 1/2cups chopped yellow onion
3/4 cup chopped carrot
1/2 jalapeno pepper, seeded and chopped
3 cloves garlic, minced
1 tablespoon tomato paste
3/4 cup brown lentils
3 cups vegetable broth
3/4 cup light coconut milk
1 ( 15 ounce ) can whole peeled tomatoes, drained ( save the juice) and chopped
Heat olive oil in a pan. Crumble the tempeh and add to the pan with the curry powder, cumin, pinch of sea slat and red pepper flakes. Saute for about 5 minutes. You may add a smidge of vegetable broth to keep things moving. The tempeh will most likely not brown. This is ok. Add the onion, carrot and jalapeno and saute for another 4 minutes. Add garlic and stir constantly for about 1 minute. Stir in tomato paste and reserved tomato juice. Add the lentils and quickly stir to incorporate in the dish. Add the vegetable broth and tomatoes and bring to a boil. Reduce heat, cover and simmer for 40 minutes to 1 hours until the lentils are tender.
Serve with a bit of chopped cilantro.
I used a Le Creuset dutch oven for this dish. The ceramic finish is ideal for creating lovely stews and such.