Creamy red lentils and market veggies in a charred onion & thyme broth with a hint of Vadouvan curry.
Short History: Vadouvan is sort of like a curry powder – although curry powder is thought to be more English, and Vadouvan is more French. It comes from the Southeastern part of India called Pondicherry – previously colonized by the French. It s a variation of a spice blend that already existed in India called vadagam or vadavam. It fell out of popularity but was brought back into contemporary cuisine in the 2000’s, adn is once again a very popular spice blend! This meal from TVT will provide you with potassium, fiber, folate, antioxidants, and more!
Reheating Instructions: Warm in a pan over medium.
“I could eat this every day for the rest of my life! Yummmm!” – Katey Ha. from Phoenix
“No one does curry better that Chef Jason! What a delight to have two curry dishes in one week!” – Rebecca Sp. from Phoenix
“Love curry. Chef, we are amazed at how you come up with such tantalizing flavor combos.” – Pamela Po. from Apache Junction