Okay, this is barely a curry dish, and if we were in a fancy restaurant, it would fall more within the “fusion” section – a fusion between Indian, Mexican and American amateur cook. Well, I had some lovely yellow curry sauce in the pantry, and the dish was built around that. It is really a mish-mash of the stuff that I had on hand that seemed like it would go well together. So many interesting textures and flavors.
11 oz. jar yellow curry
2 Tbs. olive oil
4 red baby potatoes, peeled and cubed (about 1 cup)
1 large carrot, peeled and sliced into small discs (about ½ cup)
1 bunch of carrot greens, chopped (about ½ cup)
½ sweet yellow onion, sliced into thin wedges
1 head broccoli, cut into small flowerets (about 2 cups)
1 soyrizo sausage
¼ cup raisins
1 cup green lentils, rinsed
2 cups refrigerated coconut milk
Directions:In a small saucepan, combine coconut milk and lentils. Bring to boil over medium-high heat. Turn to low and let simmer until the milk has been absorbed (about 15) minutes. Meanwhile, heat olive oil in large frying pan over medium-high heat. Add potatoes, carrot, onions, broccoli and sausage. Saute until veggies are soft and sausage has browned (don’t worry about getting the sausage too brown, it tastes better that way). Add curry sauce, raisins and carrot greens and let simmer about 2 minutes. Add lentils to mixture and serve.