Sunday, 24 January 2016

Vegetarian Award-Winning Lentil Curry Poutine


This tasty curry lentil poutine is a perfect winter meal and easy on your budget too.

This tasty curry lentil poutine is a perfect winter meal and easy on your budget too.

Curried Lentil Poutine…

Update: This post was featured in Canadian Lentils Recipe Revelations as the Grand Prize winner. Thanks for all the support!


Poutine is a favourite winter meal for many a Canadian. Unbeknownst to most Canadians as a nation we grow an incredible amount of protein-full (proteinous?) lentils here. Given that I set upon making the most patriotic and healthy meal I could muster. The result was pure magic. Usually poutine is packed with gravy, fries and cheese curds and hails from the province of Quebec (Canada's French province).

 This vegetarian poutine, on the other hand, is full of vitamin A, healthy carbs and protein. The biryani curry flavour goes perfectly with the lentils.  If you're going to buy dry lentils go for the black varieties like french dupuy lentils or beluga lentils. The black lentils have more of a rich, hearty, flavour that goes best with this recipe. For the curry paste I use Patak's Biryani paste but I also experiment with other curry pastes - they all go great! Feel free to add more veggies to the mix too and tell me how it goes in the comments!


Award-Winning Curry Lentil Poutine 
          Makes about 4 hearty servings
Ingredients 
  • 1 Chopped Onion

  • 2 Cloves Diced Garlic

  • 1/2 Can or Cup Coconut Milk

  • 2 Tbsp Biryani Paste or your favourite curry paste.

  • 1/2 Cup Water

  • 1 Can Lentils (or 1 cup dried lentils and soak overnight)

  • 1 Handful frozen sweet potato fries per serving

  • 1 Handful Baby Spinach per serving

  • 1/2 Cup Shredded Strong White Cheddar
  • (or make this recipe vegan by using vegan cheese)
Directions
  1. Saute onion and garlic in a heavy-bottomed pot until softened.
  2. Add curry paste and water.
  3. Rinse Lentils in cold water.
  4. Add lentils and coconut milk to pot and simmer for 15 minutes or until thickened. 
  5. Serve 1 cup of curried lentils over a handful of fries (sweet potato fries highly recommended - either make them from scratch or use Alexia oven fries) and top with a handful of spinach and shredded strong cheddar cheese or cheese curds. Or use vegan cheese to convert this to a vegan dish. Pop in the microwave for about 40 seconds to melt the cheese if desired.