To all you carnivores out there – I say give Vegan a try. Vegan does not mean a lack of flavor.
I always think to myself that if I ate Indian food all the time, I could be a vegetarian. Indian food has so much flavor. The flavor totally takes over more than the prime ingredient. So it dawned on me to ask, or to look up, what ethnicity, has the highest percentage of vegetarians? Just like this post suggests to us all about the amazing flavors of India, India has the highest percentage of vegetarians – 38%. INDIA is the highest percentage by far. Israel is next with 13%. The USA is not even in the top 10.
I think my experience is much the same as many others. The amazing flavors of Indian food, make you forget about missing meat. This week I went with my office to a Indian lunch buffet. My routine at the buffet is always the same. My first trip is all vegetarian. My second trip goes to the meat but I still add a vegetarian dish. I love both sides of the buffet. If I were going to give up one side, it would totally be the meat side.
The only challenge for a carnivore is the texture. I offer up that I love eating vegetarian because I feel so light, not full, whenever I eat a vegetarian meal. Though, I am far from going fully vegetarian, I constantly think about, and try to cook more vegetarian meals. On my to do list is to go one full month as a vegetarian.
I should also comment on the vegan aspect of this dish. I love coconut milk. It is rich and has such good consistency. Using it as a substitute will make you forget all dairy products. SORRY – Got Milk. Click the recipe link for the YELLOW CURRY to find how to make the base of this dish.
The building of the yellow curry dish.
The Vegan Yellow Curry Lentils Plated.
Vegan Yellow Curry Lentils
- 1/4 Cup Yellow Curry Paste
- 2 Cups White Rice
- 1/4 Whole Yellow Onion diced
- 1 Tbsp Olive Oil
- 14.5 Ounces Coconut Milk
- 29 Ounces Whole Tomatoes
- 12 Ounces Baby Kale
- 2 Cups Yellow Lentils
Cook the rice according to the box instructions.
Pre-cook the lentils according to the box instructions as well.
Begin by heating the oil in a Dutch oven. Add the onions and cook for 2 - 3 minutes to begin to soften. Next, add in the yellow curry paste and mix well. Cook for 1 - 2 minutes to release all the flavor. Now it is time to add the coconut milk. Mix well and bring to a boil. Reduce to a simmer and add the whole tomatoes (without the juice).
Now it is time to add the lentils followed by the baby kale. Mix the kale in and cook until the kale wilts. Mix completely.
Serve over white rice. Enjoy!