Roma Tomato Vegetable Curry

Protein-packed Roma Tomatoes and Vegetable Curry packed with lentils and quinoa, this forms the base for this warming vegetable bowl.

A bright carrot-beet slaw and fresh lettuce complete this delicious dish.

INGREDIENTS

Roma Tomato Lentil Bowl
Roma Tomato Lentil Bowl

1 cup red lentils, washed

1 tablespoon coconut oil

1 red onion 2 cloves garlic

1 1/2 teaspoons ginger powder

1 teaspoon turmeric

1/2 teaspoon chili powder

1/2 teaspoon curry powder

1/2 teaspoon onion powder

2 tablespoons honey

2 tablespoons lemon juice

1 1/2 tablespoons soya sauce

2 cups chopped Roma tomatoes

Place lentils and 2 cups water into a medium pot and bring to a boil. Reduce heat and simmer until lentils are soft, about 25 minutes.

Heat oil in a large skillet and add sliced red onion. Lower heat and cook for a few minutes until the onions have softened and begin to caramelize. Add garlic, ginger, turmeric, chili powder, curry powder, and onion powder, and stir until fragrant. Add in honey, lemon juice, and soya sauce and cook for 1 minute. Stir in chopped tomatoes and cook another 4 minutes until tomatoes have softened. Drain any excess water from lentils and stir lentils into tomato mixture. Let flavors meld and test the seasoning.

Garnish

2 carrots, peeled Carrot, Ginger and Beet Garnish

1/2 beet, peeled

2 tablespoons lemon juice

1 teaspoon of fresh ginger

1 tablespoon olive oil

1 tablespoon  honey

3 tablespoons sunflower seeds

1/2 cup of your favorite shredded 2% cheese

1 bunch your favorite lettuce, chopped

Grate carrots and beet into a small bowl and mix with lemon juice, olive oil, ginger and honey. Stir in sunflower seed, cheese and lettuce

Serve in bowls over 3 Cups of cooked quinoa

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