Curried Lentils, Corn, and Chard with Roasted Potatoes
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 tsp olive oil
1 small onion, chopped
3-4 cloves garlic, finely minced
½ jalapeno, finely chopped
1 inch of ginger root, peeled and grated
2 ½ tsp curry powder
1 ½ tsp garam masala
½ tsp turmeric (optional)
3 cups vegetable broth
juice from ½ lime
1 ½ cup yellow lentils, rinsed and soaked for at least 1 hour
1 cup corn kernels (fresh or frozen)
1 bunch chard, center stems removed and roughly chopped
1 tsp black salt
pepper to taste
2 medium red potatoes, diced
olive oil spray
½ cup cooked quinoa (or rice) per person being served (optional)
Instructions:
Makes 4-6 servings
Preheat your oven to 400. Line a baking sheet with parchment paper. Spread out the diced potatoes on the baking sheet and lightly spray with olive oil. Add salt and pepper to taste. Toss to combine and bake in the heated oven for 20 minutes, flipping them halfway through.
While the potatoes are roasting, heat the olive oil in a large shallow saucepan over medium heat for about 30 seconds. Add the onions and sauté until translucent. Add the garlic and continue to sauté for about 1 minute. Add the jalapeno and sauté for about 2 more minutes. Add the ginger, curry powder, garam masala, turmeric (if using). Mix to fully combine and let cook for about 2 minutes.
Add the vegetable broth, lime juice and lentils and mix to combine. Cover the pan and bring to a boil. Once it is boiling, lower to a simmer and replace the lid, but tilted so there is a little crack. Let the lentil simmer for about 20 minutes.
Once the lentils are cooked and the liquid has decreased, add the corn and chard and let cook until the chard is just starting to wilt. Add the black salt and pepper to taste, mix to combine and remove from heat.
Serve about 1 – 1 ¼ cup per person, over ½ cup cooked quinoa and garnish with roasted potatoes. Serve immediately. Enjoy!
Just a note: this will be just as good, if not better the next day, and is wonderful reheated and served in a warm pita.
From keepitinkind.com