Meatless Monday - July 19, 2021
A mild yellow Indian curry of potatoes and cauliflower, seasoned with turmeric, cumin, ginger, garlic, cilantro and tomato. Served with tomato bath basmati rice, masoor brown lentil daal, naan flat bread
- One pan curry
- One pan rice
- One pan lentil daal
- One bag flat bread
- One bag cilantro
- Heat oven to 400 degrees and place covered pan of daal in oven after 10 minutes add 1 TBSP water to pan of rice, cover and place both rice and curry in oven alongside te pan of daal. Cook all pans for 20-30 more minutes until 165 degrees. Alternatively, this entire meal can be microwaved. Just place in microwave safe containers and cook on regular power gently stirring every 90 seconds to an internal temperature of 165 degrees. Also alternatively, daal and curry can be heated in a pot on the stovetop over medium heat while stirring often.
- Cover flat bread in a towel and microwave for a minute or two until just warm or put in oven covered in foil for the last 5 minutes of curry cooking time.
- Coursely chop cilantro.
- Divide curry onto rice in wide shallow pasta bowls or plates. Garnish with cilantro.
- Place lentils on the dinner plate as well or serve in separate small bowls.
- Serve bread on the side.