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