Tuesday, October 21, 2008
Fall Foods, Red Lentil Curry with Coconut
So many people asked for this recipe after I made it for a pot luck, it is cozy and easy. Good for you too.
1 medium onion, finely chopped
2 tablespoons vegetable oil
several tablespoons finely chopped peeled fresh ginger
a head of garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, include seeds for added fire
2 cups vegetable broth
1 1/2 cups dried red lentils (10 oz)
1 (13- to 14-oz) can unsweetened coconut milk
1 lb carrots, diced
1 cup loosely packed fresh cilantro sprigs
Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until soft.
Add ginger and garlic and cook, stirring, 1 minute.
Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
Stir in broth, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in carrots and simmer, covered, until lentils and carrots are tender, about 30 minutes. Season with salt and serve over basmati rice with cilantro sprigs scattered on top.