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Red Lentil Turnip Curry (Rice Cooker Version)
Red Lentil Turnip Curry (Rice Cooker Version)

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When you go grocery shopping, be smart about it. If you make smart choices when you are buying your groceries, you will be eating better meals by default. At the end of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You’re going to go home and cook what you have on hand. Fill your cupboards with wholesome foods. This makes it simple to have a great meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are many things you can go after to become healthy. Intensive gym visits and directly defined diets are not always the answer. It is the little things you choose each day that really help you with weight loss and becoming healthy. Being intelligent about the selections you make each day is a start. Getting as much exercise as possible is another factor. Don’t forget that health isn’t only about simply how much you weigh. You want your body to be strong too.

We hope you got insight from reading it, now let’s go back to red lentil turnip curry (rice cooker version) recipe. You can have red lentil turnip curry (rice cooker version) using 8 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Red Lentil Turnip Curry

(Rice Cooker Version):

  1. You need 3 large turnips
  2. Get 1/2 cup red lentils
  3. You need 1 cup dashi broth (or vegetable broth)
  4. Use 2 tsp curry powder
  5. You need 1 cup mushrooms (any type)
  6. Prepare 1 cup roughly chopped Bok choy/spinach
  7. Prepare Parsley
  8. Prepare Lemon slices (Optional)
Instructions to make Red Lentil Turnip Curry

(Rice Cooker Version):

  1. Peel, Dice and chop turnips
  2. Place red lentils, broth, curry powder, turnips, mushrooms (in that order) in rice cooker. Cook in normal rice mode
  3. 10 mins before cooking ends, stir in chopped parsley and Bok choy.
  4. We served it with pan-fried salmon. You can of course go totally vegan and increase the amount lentils in the curry. Freezes well and delicious!

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