Serves 2-4
1 Red Onion finely chopped
2-3 cloves of garlic minced
1/2" of fresh ginger minced
1 Rib of Red Chard stems sliced (save leaves to add at the end)
1 Rib of celery sliced (save leaves to add at the end)
1 1/2 Tbs Curry powder
1/2 tsp turmeric powder
1 Tbs fresh ground pepper
2 cups cooked Red Lentils
1 carrot chopped
1 small zucchini sliced
1/4 cup bamboo shoots
1 large sweet potato cubed
1 can lite unsweetened coconut milk
1/2 cup raisins
1 large bunch cilantro chopped
1/2 cup chopped walnuts
1/2 cup unsweetened coconut flakes (optional to toast coconut 350 degree oven till golden brown about 3 minutes)
2 bananas sliced into 1/4 inch rounds
Serve over brown rice or jasmine rice
Heat a small amount of broth or water in a large heavy bottomed pot on medium. Saute garlic, onion, ginger in broth; adding more broth or water if needed to keep food from sticking to the bottom of pan.
Add celery stems, red chard stems, curry powder, turmeric powder and pepper. Saute for about 3-5 minutes.
Next, add red lentils, carrot, zucchini, bamboo shoots, sweet potato, unsweetened coconut milk and raisins. Cover and simmer on medium low heat for 15 to 20 minutes.
Add chopped cilantro, chopped red chard leaves, and chopped celery leaves. Cook on medium heat until wilted.
Place rice in a bowl. Top with Tropical Curry. Top with banana, walnuts and coconut.
