Coconut Curry Stir Fry with lentils

Stir fry is one of the easiest ways to get your cooked veggies nice and tasty. What makes the nutritarian way of making it that much better is the lack of added oils and sugars like high fructose corn syrup and the density of nutrients and fiber that you get in every bite. The coconut milk and lentils used in this recipe is where the bulk of the calories comes from, because other than that you're just eating low calorie veggies. If you feel you need more calories or are one of those rare and exotic birds trying to gain weight, add a bunch of brown rice. I actually ate mine with some leftover spicy rice from a local Indian restaurant.

I can't take credit for this particular concoction. This is actually something that my mom, The Deb, made one night when we didn't have any great and profound dinner ideas, and it turned out to be scrumptious enough that I wanted to use it on my blog!

Warning - this is one of those types of things that we threw a little bit of this and a little bit of that in there and did it all to taste. I'll do my best to guess measurements on what was used for the sauce, but I'm not even going to try to guess the amounts on the veggies. Just cut up a bunch of veggies and eat 'em til you're full, and save some for lunch tomorrow if you have leftovers!

Ingredients:

Mushrooms
Onions
Broccoli
Green Bell Pepper
Carrots
2 cups cooked Lentils
2 cloves garlic, minced
1 cup coconut milk
3 tbsp tomato paste
2 tbsp Red curry paste

• Chop up your veggies
• Feel free to add or subtract vegetables based on your own preferences
• Add onions and garlic to wok (large frying pan) first, let them cook until aromatic, then add the curry 
• Add the rest of your veggies 
• Add about 2 tbsp of water at a time if needed to the pan to keep everything from sticking 
• Add the tomato paste, stir to even coat all the vegetables
• Add coconut milk last, and lentils immediate after and stir to combine

Voila! A delicious meal in record time!