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Red lentil vegetable curryRed Lentil and Vegetable Curry

1 1/2 cups masoor dal or red lentils
4 cups water (or use half vegetable broth)
1 tablespoon organic canola oil or high-oleic safflower oil
1 rounded tablespoon panch phoran
1 large onion, diced
2 cloves garlic, minced
2 teaspoons finely minced fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
16 ounces chopped tomatoes (recommend BPA-free Pomi brand)
1 head cauliflower, cut into florets
1 medium red potato, diced
1/2 cup water
3/4 teaspoon salt (or a bit more, to taste)
1½ cups cooked chickpeas (if using canned, I recommend BPA-free Eden brand)
5-ounce container baby spinach
1 cup frozen peas

Rinse the lentils and place them in a pot with the water. Bring to a boil, then reduce heat and simmer until the lentils are very tender, about 15 minutes. Set aside.

Heat the oil in a large pot over medium heat. Add the panch phoran and cook for a two minutes or until a seed pops. Add the onions, garlic and ginger. Cook, stirring, for 3-4 minutes, until onions are softened. Add the cumin, coriander, turmeric and cayenne pepper, and cook for about a minute.

Add the tomatoes, cauliflower, potato (if using), water and salt. Bring to a boil, then cover and simmer until cauliflower is tender, about 10 minutes.

Add the lentils, chickpeas, spinach and peas. Gently stir in the spinach until it wilts. Simmer 5 minutes. Adjust salt to taste.

Serves 6


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