I should really make curry more often. It’s the perfect weeknight meal because it’s fast and easy to make on your stove-top, and you can pretty much use whatever is in your fridge or pantry. And of course let’s not forget that it tastes so good!

My kids are not spicy food fans, so I don’t put a lot of curry powder in it and I always use mild. You can feel free to adjust the spices to your preference. I used yams, onion, celery and red pepper because that’s what I had on hand, but you could use any vegetables you want. Try broccoli, cauliflower, potatoes, peas, or anything else that you want to use up. For protein I chose lentils, but you could try chickpeas, beans, shrimp, chicken, beef, etc. See how versatile it is? Just be aware that if you don’t choose lentils you’ll need to adjust the liquid accordingly. This recipe uses a lot of vegetable broth because lentils absorb the liquid as they cook. Personally, I really love lentils in curry.  Lentil and Spinach Curry is another favourite of mine.

So what did my family think of this curry? Well, considering that the boys hate yams, I think this went over fairly well. They didn’t clean their plates but they both ate some of it. Tony and I had no problem finishing our portions; we both thought it was a very satisfying meal. Not only is this curry tasty and healthy, but it has such pretty colours too, don’t you think? Really, what’s not to love about it?

Vegetable Lentil Curry

2 tsp olive oil
1 medium yam, diced
1 medium onion, diced
2 celery stalks, sliced
1 red pepper, diced
2 cloves garlic, crushed
1 tsp curry powder
1 cup red lentils
2 cups vegetable broth
1/2 cup coconut milk
salt and pepper

Heat oil in a large skillet over medium heat. Add yam, onion, celery, red pepper,garlic, and curry powder. Cook until the onions are softened and opaque. Add lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 15 minutes, until the yam and lentils are soft. Stir in coconut milk and heat through. Add salt and pepper, to taste. Serve over rice and with a side of naan bread.