Saturday, 1 February 2014

Lentil Curry

I made this tonight in 30 minutes and it was a warming, nourishing meal before we went out to shovel the snow that fell today.

Early prep: Soak 1 cup of brown or green lentils overnight. Drain, cover with fresh water and simmer for about 20 minutes until soft but not mushy. OR- use 3 cups canned lentils

2 tbsp olive oil
2 tsp crushed cumin seeds
1-2 tbsp minced ginger (I used some from a jar)
1 tsp turmeric
1 tsp ground coriander seed
1-2 tsp curry powder
1/2 tsp salt
2 medium onions coarsely chopped
2 large portabello mushroom, diced
2 large potatoes, diced
1 cup water
6 oz coconut milk (small tin)
3 cups cooked lentils
a couple of large handfuls of baby spinach leaves

Heat oil in a wok and add crushed cumin seeds, onion, ginger. Cook onions until translucent. Add other seasonings. Add portabello mushrooms and potato and toss until coated with spices. Add water and simmer with lid on until potatoes are tender. Add lentils, coconut milk and spinach and cook until spinach is wilted. Adjust seasonings adding more salt if desired.

Serve on rice or with a flatbread. Serves 4 generously.

Options: This recipe would work well with diced carrots, cauliflower or sweet potato instead of the other vegetables. Other greens could be used instead of spinach.

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