RED LENTIL COCONUT CURRY
Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert
"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.
• 1 large onion (minced)
In large soup pot saute in coconut butter or 1 tablespoon oil over medium-high heat until transparent but not browned.
• 1 tablespoon garlic (minced)
• 1 tablespoon ginger root (peeled and minced)
• 2 teaspoons curry powder
• 1/2 teaspoon each ground turmeric, ground cumin, pepper
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon 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 20 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 1½-inch / 4-cm florets)
• 1 large sweet potato (peeled and cut into 1-inch / 2.5-cm cubes)
• 1/4 head cabbage (cut in 1½-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 end of the cooking time.
Serve over brown rice with toppings (optional): Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt.
Linda Nafziger-Meiser, Boise, Idaho