Saturday, September 13, 2008

Amazing Lentil Curry

Yeay for curry!
I used to make these really brilliant chicken and fruit curries - so tasty, you have no idea - and I have to admit, I miss them. This, though, has changed my mind! The lentils really make up for the lack of chicken and they do a wonderful job of absorbing all the great flavours. The only thing I'd add next time is some apple (and maybe some coconut...)
This does have a nice kick to it, even with mild curry powder, so if you're not a fan of spicy foods you may want to leave out the jalapeno
I should also warn you that it takes a small lifetime for this to cook! It is so worth it, though. :)
Almost forgot, this is a good source of vegetarian protein and iron. Not much to look at but it tasted wonderful!

Enough for 2 large servings (or 2 dinners and 2 lunches the next day - hurray!)

1 tbsp. olive oil
1/2 of a red onion, chopped
1/2 jalapeno pepper
1/4-inch piece of fresh ginger, peeled and grated
1/2 large parsnip, peeled and chopped
1 tsp. curry powder (any *strength* you like)
1/4 tsp. turmeric
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. ground coriander
3/4 cup lentils, sorted and rinsed
2 cups vegetable broth (or water)
3/4-1 lb. cauliflower, chopped into small florets
1 tbsp. chopped fresh cilantro
1 tbsp. freshly squeezed lime juice
3/4 tsp. sea salt

1. Make sure you have all the stuff chopped and ready to go (well, not the lime or cilantro - that's not added until the last minute) - it goes pretty quickly, like a stir-fry.

2. Heat the oil in a stock-pot or Dutch oven. Add the onion and saute for 5-7 minutes until translucent. Add the ginger and jalapeno and saute another minute. Add the spices and then give them a good stir for 30 seconds.

3. Slowly pour in the vegetable broth, then stir in the lentils. Cover the pot and raise the heat to high. Allow the mixture to boil for 1 minute, stir, and then reduce the heat back to medium-low. Simmer for 12 minutes.

4. Add the cauliflower, stirring so they are coated with lentils. Partially cover and let it simmer away for 25 minutes, until the cauliflower is tender and the broth has all been soaked up. Remove from the heat and stir in the cilantro, lime juice, and salt.

5. Allow the curry to sit (covered) for 15 minutes or so. This is a good time to make some rice to go with it. ;)

Based on the Red Lentil-Cauliflower Curry recipe from Veganomicon.
My changes - used regular old lentils in place of red lentils; used red onion in place of regular old onion; skipped the shallots; used olive oil in place of peanut or grapeseed oil.

1 comment:

KMAYS said...

That looks great. I've been looking for a change to my normal lentil dishes.