LENTIL AND VEGETABLE CURRY - 4 main course servings
1 ½ cups red or brown lentils
2-3 cups water
2 bay leaves
2 tblspns oil
2 onions
2 cloves garlic
1 teaspn ginger
1 teaspn turmeric
1 teaspn cumin
2-3 cups chopped vegetables
1 teaspn salt
1 cup hot water
½ cup coconut cream
Cook the lentils in the water with the bay leaves until tender, adding more water if necessary. Red lentils should take 20-30 mins, and brown lentils 40 mins. Heat the oil in a large non stick pan with lid, add the chopped onion and garlic, and the spices. Cook without browning for 5 minutes. Prepare and cut up the vegetables into evenly sized cubes or pieces, starting with those that take longest to cook. Add each vegetable as it is prepared, tossing it with the onion, and covering the pan between additions. Add the salt and water after the last addition and cook until all vegetables are barely tender. Add the cooked lentils and coconut cream. Taste and adjust seasonings.
Serve with boiled rice, and yoghurt.
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| Lentil and Vegetable Curry |