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Red Lentil Coconut Curry
Difficulty Level Easy
YIELD Serves 8 to 10
We've had more snow in Toronto during this winter than we've had in 70 years. People have been griping about the shoveling, the ice, and the lack of street parking, but I've really enjoyed it. I am Canadian; I like winter. Having said that, I'm looking forward to spring.
The last two weeks in March always seem to be tricky in terms of what to cook for dinner. The light levels have increased and there is real warmth in the sun. It makes you start to think about spring cooking and the delights of something other than winter vegetables. The sad truth is, we are still several weeks away from having any great local fresh produce. There is always cabbage.
The red lentil curry with cabbage I made yesterday was really easy to make and quite tasty. It did however, make an absolutely enormous amount, as my husband noted with some dismay. Either make it for a crowd, or cut the recipe in half. I didn't use as much water as the recipe called for because I wanted a more stew-like consistency rather than soup-like.Serve this curry over rice. You can add toasted pumpkin seeds, plain yogurt, or Indian chutneys if you like.
INGREDIENTS
| 1 large | onion, chopped |
| 1 tbsp | olive oil |
| 1 tbsp | garlic, minced |
| 1 tbsp | ginger root, peeled and minced |
| 2 tsp | curry powder |
| 1/2 tsp | each, ground turmeric, ground cumin, pepper |
| 1/4 tsp | each cayenne pepper, ground cinnamon |
| 2‑3 | bay leaves |
| 1 13.5 oz | can light coconut milk |
| 1/4 cup | tamari or soy sauce |
| 1 cup | tomato sauce |
| 2 cups | dried red lentils, rinsed |
| 5 cups | water |
| 1 medium | head cauliflower, cut into florets |
| 1 large | sweet potato, peeled and cubed |
| 1/4 head | cabbage, thinly sliced |
PREPARATION:
- In a large soup pot heat olive oil and saute onion until translucent, but not brown.
- Add garlic, ginger and spices and reduce heat to medium-low. Cook for 3 minutes, stirring frequently. Do not let the spices burn.
- Add coconut milk, soy sauce and tomato sauce and simmer on low heat for 20 minutes, stirring occasionally.
- Meanwhile, cook lentils in 5 cups of water for 15 minutes. Once cooked, add lentils to the soup pot with as much of the water as you desire.
- Add vegetables to the soup pot and cook until just tender, about 15 minutes.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert (2005, Herald Press)
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