Green lentil curry

6 -8

Ingredients

Quantity Ingredient
2 cups Dried lentils; rinsed
2 tablespoons Oil
1 medium Onion; diced
10 Mushrooms; sliced (up to 12)
1 small Zucchini; diced
2 Tomatoes; diced
4 Cloves garlic
1 Jalapeno; minced (I used 4)
1 tablespoon Minced ginger root
1 tablespoon Madras curry powder
1 teaspoon Cumin
1 teaspoon Ground coriander
1 teaspoon Salt
½ teaspoon Black pepper
2 cups Potatoes; diced
2 Carrots; diced
8 Broccoli or cauliflower florets

Directions

Here's three recipes from "Lean Bean Cuisine" by Jay Solomon that I like.

Place lentils in plenty of water and cook 45 minutes. Drain reserving 2 cups liquid. Heat oil in large frying pan and add onions, mushrooms, and zucchini. Cook 7 minutes until veggies are soft. Add tomatoes, garlic, chiles, and ginger. Cook 4-5 minutes. Add seasonings and cook 1 minute.

Blend in lentils, cooking liquid, potatoes, and carrots. Cook over low for 40 minutes. Add broccoli and cook 5-10 minutes. Serve over Basmati rice. A nice chutney goes well with this.

Posted to CHILE-HEADS DIGEST V4 #136 by Kit Anderson <kitridge@...> on Sep 26, 1997

Related recipes