"This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions." — Liz and Sylvan
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carrots, peeled and diced
salt and ground black pepper to taste
fresh chile pepper, minced
grated fresh ginger
2 (14 ounce) cans
vegetable broth, divided
chopped fresh cilantro, or more to taste
To use ingredients we had on hand, I did make the following changes: 1 level tsp. of ginger powder, chili powder, cilantro powder (instead of fresh ginger, chili, cilantro), and I used only 2 TBS. curry powder and added no sugar. I made it with 800 ml water, 1 level TBS. vegetable-broth-powder, and 1 cup of 10-minute-red-lentils. I also added a diced tomato. It was spicy and you could taste the curry, but not too spicy. We liked it a lot, and I am sure it's even better with fresh ginger and cilantro.
It took forever to brown the carrots and onion, but it sure smelled good! I cut back to using just 2 T curry powder, and DH thought it was plenty hot enough for him! This is a great tasting dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Caribbean Curried Peas (Lentils)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 142
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