Vegetarian Japanese Curry with Lentils
Servings: 4 servings
Ingredients
- ½ cup lentils rinsed and picked through
- 2 medium Yukon gold potatoes cut into large bite size pieces
- 2 large carrots peeled and cut into large bite size pieces
- 1 cooking onion cut into large pieces
- ½ red or green bell pepper cut into bite size pieces
- ½ cup zucchini sliced into half moons
- 3.2 oz package Golden Curry Med Hot or other brand you prefer
- 1 tbsp ketchup
- 2 tsp Worcestershire sauce
- ¼ tsp cayenne pepper optional
- 1 tbsp olive oil
Instructions
- Heat up olive oil is a large pot.
- Add lentils and onions to the oil. Cook on medium for 2 or 3 minutes to get the onion flavor going.
- Follow water measurement on curry package, you will add water now.
- Bring water to a boil, turn down to simmer and cover pot.
- After lentils have cooked for 25 minutes, add potatoes, and carrots.
- Cook another 10 minutes and add all the curry bouillon blocks (if using 8.4 oz Golden curry, otherwise follow package directions).
- Add bell peppers and zucchini.
- Stir in ketchup, cayenne, and Worcestershire. Let simmer 5 more minutes covered.
- Taste and add more ketchup, cayenne, and Worcestershire if needed.
- Serve with white rice.