Thursday, April 8, 2010
Coconut-Curried Lentils with Basmati Rice
This recipe came from Donna Klein's new cookbook - "Supermarket Vegan - 225 Meat-Free, Egg-Free, Dairy-Free recipes for real people in the real world" I am thoroughly enjoying this cookbook. I made this meal with ingredients straight from my pantry, and it was seriously tasty.
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Add chopped spinach(or other non-letuce green) and/or mushrooms, and you've got an interesting 'middle filling' for a pizza. Different kinds of "base crust" come to mind. Final topping would probably need a "lemony" taste to augment/counter/complement the curry.
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