Description
Roasted veggies and hearty lentils meet vibrant chayotes in this flavorful curry salad. A satisfying vegetarian meal, perfect for a weeknight.
Ingredients
Units
Scale
- 1 cups (237 ml) dried lentils
- 2 cups (473 ml) water
- 2 teaspoons Maharajah curry powder from Penzeys
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon curry
- dash of cayenne
- 1/4 teaspoon coriander
- pinch of cardamom
- 1 chayotes, chopped (seed removed)
- 1 Tablespoon butter
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- 1 bunch carrots, halved length-wise
- few new potatoes, halved
- 2 Tablespoons olive oil
- Salt and Pepper
- Cilantro for finishing
Instructions
- Preheat oven to 450°F (232°C).
- Pour water into a large saucepan, add lentils, and bring to a boil.
- Mix together cinnamon through cardamom and add to lentils.
- Reduce heat to a simmer; simmer uncovered for 20–30 minutes, or until tender. Add salt after cooking.
- Toss carrots and potatoes in olive oil; season with salt and pepper.
- Roast potatoes for 15 minutes, then add carrots and roast for an additional 15 minutes, until golden brown.
- Melt butter in a sauté pan over medium-high heat.
- Add onions and chayotes; cook for 6 minutes.
- Add garlic and cook for 2–3 minutes, stirring occasionally.
- Add lentils, carrots, potatoes, onions, chayotes, and garlic to a large bowl; mix well.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro.
Notes
- For a richer flavor, toast the curry powder and spices in a dry pan before adding them to the lentils.
- If you don’t have chayote, substitute with butternut squash or sweet potatoes for similar sweetness and texture.
- This salad tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 10