Veggie Curry and Gluten-Free Flatbread

We picked up basmati rice (the food of the Gods, I’m not even kidding), so I made curry tonight.

Soak a cup of basmati and a cup of green lentils (in separate bowls) in salted water for about 2 hours. Add a touch of saffron to the rice and cook till tender. Add butter ( I didn’t have ghee) and salt to the lentils, cook until tender, then blend with a little more butter and milk, like mashed potatoes.

Heat a little olive oil in a skillet, add cumin, curry powder, garam masala, and cardamom and toast them a bit, then turn down the heat and add 3 cloves of garlic, minced, and half an onion, diced small. Cook until the onion is translucent. Add four potatoes, diced small; 3 carrots, sliced thin; 2 yellow squash, sliced thin (add a little more olive oil if needed to coat the potatoes). Cook until the potatoes start go get tender. Add a can of coconut milk, a cup of regular milk, a can of diced tomatoes, and more spices to taste. Simmer until veggies are tender. Serve over rice and lentils.

I also made this pitta bread recipe, very good.


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