Wonderful vegetable curry recipe

Cook lentils before. The ratio is 1 cup dal to 2-3 cups water. Yellow dal takes less time (20 minutes or so.) Green Dal a little longer.

This dish is surprisingly good considering the ingredients are so simple, and it’s a cinch to make. It’s better to eat the same day, once you stir in the fresh herbs.

This dish is surprisingly good considering the ingredients are so simple, and it’s a cinch to make. It’s better to eat the same day, once you stir in the fresh herbs.

Chef Lindsay Nixon says she developed this recipe to save a bunch of greens that were languishing in her fridge. “It’ll work with any leafy greens you have on hand, particularly sturdy greens like kale, chard and collards,” she says. “And although it’s crustless, it firms up nicely so you can cut perfect pieces. Who knew wilty leftovers could taste so good?”

This delicious and spicy cornbread-topped casserole is a complete meal, with grains, beans and vegetables all in one dish. Serve with hot sauce on the table.

Dijon mustard and broccoli complement each other beautifully and come together to jazz up a side of rice. Since all Dijon mustards and hot sauces are a little different, this recipe is very much “to taste.”