Today my husband Frank and I had fun cooking up a big batch of
curried kale, collard greens, sweet potatoes, carrots, onions, and
lentils which were served on brown basmati rice. As usual, we made
enough to last a few days. Then all we have to do is store it in the
refrigerator and use the microwave oven to warm up the amount needed
We used our food processor to shred all the veggies except the sweet
potatoes, which we cut into small pieces. Here are the amounts used:
A large, fresh bunch of each of these, about 3-4 lbs. total: Collard
greens and Kale.
1 lb. Lentils
1 lb. Carrots
2 lb. Onions
3-4 lb. Sweet potatoes
All of these were cooked in our large electric, stainless steel wok.
I had already cooked the lentils in water earlier in the morning, when
making our large tossed salad; and we cooked 3 cups brown basmati rice
in 6 cups water while preparing the veggies.
The curry seasoning, added to the ingredients in the wok, consisted
of the following:
1 tablespoon of each of these: cumin, paprika, and turmeric.
1 ˝ teaspoons cinnamon
Hot sauce (or cayenne pepper) to taste.
Instead of oil, we used a little water, as needed to stir-fry the
veggies in the wok. After the veggies were cooked, we added two – 28
ounce cans of crushed tomatoes and the cooked lentils which we stirred
in and allowed to simmer for another ten minutes, to blend the flavors.
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