Curried vegetables with dahl
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Red lentils or yellow split peas |
| 4 | cups | Water; use 4 cups for lentils, 5 cups for split peas, (up to 5) |
| 1 | Onion; chopped, (about 1 cup) | |
| 1 | Fresh green chile; minced | |
| 3 | tablespoons | \"saute\" liquid; (water, veggie water, soy sauce) |
| 2 | mediums | Sweet potatoes; peeled and diced, (about 4 cups) |
| 1 | tablespoon | Mild curry powder |
| 1 | teaspoon | Ground cumin |
| 2 | tablespoons | Grated fresh ginger root |
| 2 | cups | Water |
| 4 | cups | Cauliflower florets; (about 1/2 head) |
| 2 | Green or red bell peppers; chopped, (about 2 cups) | |
| 10 | ounces | Fresh spinach |
| 3 | tablespoons | Fresh lemon juice |
Directions
Rinse the lentils or split peas. In a covered saucepan, bring the water and lentils or peas to a boil. Reduce heat, uncover, and simmer for about 30 minutes, until tender.
In a large soup pot, saute the onion and chile in the saute liquid for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger, and continue to saute for 2 to 3 minutes, stirring often. Pour in the 2 cups water. Add the cauliflower florets and add to the pot. Add the bell peppers, cover, and simmer for 10 minutes.
While the vegetables simmer, rinse, stem, and coarsely chop the spinach.
Pour the lentils or peas and their cooking liquid into a blender or food processor and puree for 2 to 3 minutes to make a smooth dahl. When the cauliflower is tender, stir in the spinach, the dahl, and the lemon juice.
Simmer just until the spinach has wilted.
Serve immediately with Basmati rice or other grain. Serves 6.
Adapted from _Moosewood Cooks at Home_ Notes: I use veggie water left over from steaming veggies when water is called for. Also, our spinach crop was done for the season when I made this, so I used Swiss chard in place of the spinach.
Posted to fatfree digest by "Lachman, Diane" <dlachman@...> on Oct 6, 1998, converted by MM_Buster v2.0l.