Vegetarian Curry

Shout to my friend, V (and her mom) for introducing me to this lovely and delicious ingredient - curry leaves. I first tried this when she brought me some of her mom's home cooking because I kept telling her how intoxicating the smell of her lunch was. I really wanted to try it! I was instantly hooked!

I've tried a few different versions of this curry but I think this one it probably my favourite so far. I love making curries because it's so quick, simple (once you plan what you want in there) and the smell brings a warm comfort.

There are no rules for this curry. This is sort of a "pantry" curry. I put together whatever vegetables and canned goodies I had available. The key to a good curry is ensuring you're always equipped with the essential spices.

Ingredients:
1 tsp black mustard seeds
1 tbsp coconut oil
1 medium red onion
2 to 3 garlic cloves, minced
1 tbsp grated ginger
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1/2 tbsp garam masala
1 tbsp tomato paste
2 minced red chili peppers (seeds and all)
1/2 cup to 1 cup of vegetable stock
1 bay leaf
1 can of chick peas (no salt added kind). Rinsed
1/2 cup red lentils
2 cups of chopped baby bok choy
1 cup of kale
salt & pepper to taste

Directions:

• In a mixing bowl, blend all of the spices together and set aside: cumin, coriander, garam masala
• In a large skillet, medium heat,  toast the mustard seeds for a few minutes until they start popping. Take out of the pan and set aside
• Add the coconut oil to the skillet. Toss in the red onion an caramelize (takes about 10 mins)
• Add garlic and ginger. Saute
• Add spice mix and mustard seeds. Mix around for about 3 minutes
• Add tomato paste. Mix until the spices are incorporated into the paste
• Add vegetable stock to thin out the sauce a bit. You will likely need to add more throughout the process. Depending on how thick or thin you like the curry sauce.
• Add red chili peppers and bay leaf. Let it simmer for about 2 minutes
• Add chick pea and red lentils. Add more vegetable stock if desired. Warning: the red lentils soak up a lot of liquid. Cook for about 10 minutes
• Once the chick peas and lentils are tender. Add the bok choy and kale. Cover the pan to allow the steam to cook the greens for about 2 to 3 minutes.
• Season with salt and pepper to taste and mix.
• Add more red chili peppers if you love it spicy!

Serve with basmati rice or cauliflower rice.