Butternut Curry with Lentil Flatbread

Fortunately for me, my colon hydrotherapist was running 15 minutes behind last night, so I had to sit in the waiting room and flip through the old naturopathic magazines. I found a recipe for a lentil flatbread, and was inspired by its simplicity, especially since my belly has been giving me grief lately and I’ve found ease with less ingredients in my dishes. There is a ton of fiber in this meal, so if your tubes are a little plugged up, this is a delicious way to get things moving.

Ingredients for curry:

2 tbsp coconut oil

3 cloves of garlic, chopped

1 medium yellow onion, chopped

4 cups of cubed butternut squash (1 medium)

1 1/2 cups of carrot, peeled and chopped

1/2 – 1 tsp chili flakes

1/2 tsp cinnamon

1.5 tbsp madras curry paste (hot)

1 L vegetable broth (NOT low sodium, unless you don’t want it to be as yummy)

1 tbsp grated ginger

1 can of lentils

2 cups of of broccoli florets

Ingredients for flatbread:

2 cups of uncooked lentils (I used French green)

1/2 cup of brown or wild rice

coconut oil or grapeseed oil for cooking (depending on if you like coconut oil flavour)

1 cup of water

1 tsp salt

12 mint leaves

Method for curry:

Melt the coconut oil in a pot and add garlic, onion, squash and carrot, sauteing for about five minutes until translucent. Add chili flakes, cinnamon, ginger and madras paste, and mix thoroughly, making sure not to let the paste burn on the bottom of the pot. Cook like this for another three minutes, add the vegetable broth, and bring to a boil. Reduce to low and let cook for about 20-25 minutes, until the squash is soft. Add the canned lentils and broccoli at the very end, in just enough time for them to get hot.

Method for flatbread:

In two bowls, soak the uncooked rice and lentils for minimum 6 hours, or overnight. The lentils will swell dramatically, so make sure your bowl is big enough. Throw the soaked goods and water in stages into your vita mix or food processor and blend them like crazy until they have a pancake batter consistency. Cover the bottom of a medium heat pan with a good dose of your oil of choice, and lay down the lentil mix like a pancake, using a spatula if you need to get it thin and even. Let it cook for a good two minutes, then flip and repeat until brown. I saved the rest of the batter in the fridge to make fresh tomorrow.

The dish above is shown with brown rice, which is simply cooked with half a cube of veggie bouillon and turmeric for colour and flavour. I added grapeseed oil to it when it was done, and tossed a couple heads of steamed broccoli in for some color.

This is a full meal that’s really satisfying, packed with fiber and protein, and leaves lots of leftovers if you’re only serving for two. Keep in mind the flatbread may taste bland on its own, so dip that baby till it’s soaked and enjoy. Go lentils!

~The Vegan Project

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