Summer Vegetable Curry

By KrisR

Ingredients

• 1 Tbs olive oil
• 1 small onion, diced small
• 1 medium eggplant, cut into 1 inch cubes
• 1 medium zucchini, cut into small cubes
• 2 medium carrots, sliced into 1/2 inch moons
• 1 small bunch swiss chard, woody stems discarded and leaves torn into pieces
• 3/4 lb fresh plum tomatoes, diced medium
• 4 cloves garlic, minced
• 1 Tbs curry powder
• 1 tsp cumin
• 2 tsp coriander, divided
• 1/2 cup dry green lentils
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 1 cup low-fat kefir
• 2 3oz pieces whole-wheat naan, each sliced into 4 pieces and lightly toasted

Preparation

Step 1

1. Heat oil in large high-sided saute pan over medium-high heat. Add onion, eggplant, zucchini and carrots and saute for 10 minutes, until veggies soften. Add chard, tomatoes and garlic and saute 5 minutes. Add curry powder, cumin, 1 tsp coriander, lentils and 3 cups water. Bring mixture to a boil then reduce to a simmer over medium-low heat. Cover and simmer 30 minutes, until veggies are very soft and lentils are tender. Season with s&p.
2. Meanwhile, whisk kefir with remaining 1 tsp coriander in a small bowl. Cover and refrigerate until ready to use.
3. Ladle hot curry into bowls and drizzle with coriander kefir. Serve with warmed naan.