Red Lentil Coconut Curry
"This recipe was inspired by cooking with Gary's Malaysian brother-in-law Ken, whose joyous abandon in the kitchen raises food preparation to both art and spiritual highs," says contributor Linda Nafziger-Meyer.
If time allows, place can of coconut milk in freezer 20 minutes before starting to cook. Open can and remove solidified coconut butter from the top to use in sauteing.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. Copyright © 2005 by Herald Press, Scottdale PA 15683. Used by permission.
|See below for Ingredients|
1 large onion (minced)
In large coup pot, saute in coconut butter or 1 T oil over medium-high heat until transparent but not browned.
1 t garlic (minced)
1 T ginger root (peeled and minced)
2 t curry powder
1/2 t each ground turmeric, ground cumin, pepper
1/4 t ground red pepper
1/4 t ground cinnamon
2-3 bay leaves
Add and reduce heat to medium-low. Cook and stir constantly for 3 minutes; do not let spices and onion brown.
13.5 ounce / 400 ml can coconut milk
1/4 cup / 60 ml tamari or soy sauce
1 cup / 250 ml tomato sauce
Add and simmer on low heat for 2 minutes, stirring often.
2 cups . 500 ml dried red lentils (rinsed)
5 cups / 1.3 L water
In saucepan cook for 15 minutes. Add, with liquid, to soup pot.
1 medium head cauliflower (cut into 1 1/2-inch / 4-cm florets)
1 large sweet potato (peeled and cut into 1-inch / 2.5-cm cubes)
1/4 head cabbage (cut into 1 1/2-inch / 4-cm chunks)
1-2 cups / 250-500 ml peas (optional)
Add to soup pot and cook over medium heat just until tender. If using peas, add at the end of the cooking time. Serve over brown rice with toppings (optional): Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt.