Lentil Curry With Potatoes, Carrots, Spinach, And Chick-Pea

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* Exported from MasterCook *

 

Lentil Curry With Potatoes, Carrots, Spinach, And Chick-Pea

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 149

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Potatoes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons canola oil

1 tablespoon butter -- (optional)

2 large or 3 medium onions

cut in half lengthwise and thinly sliced

6 garlic cloves -- finely chopped

2 fresh serrano or jalapeno chilies -- finely minced

1 tablespoon finely chopped fresh ginger

2 teaspoons ground coriander

1 1/2 teaspoons ground cardamom

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 quart water

1 cup red or brown lentils

picked over and rinsed

2 large baking potatoes

peeled and cut into 1-inch cubes

4 carrots -- peeled

and cut into 1/2-inch-thick rounds

1 pound fresh spinach

well washed and stems removed

OR 1 10-ounce package frozen spinach -- thawed

1/2 cup cooked chick-peas

2 teaspoons fresh lime juice

 

4 to 6 servings

 

The lentils in this curry melt into the background to provide a sauce for

the other vegetables. You can reduce the amount of heat in the curry by

discarding the seeds and ribs from the chilies, or by adding more chilies

to the curry. This recipe is based on one in Didi Emmons's terrific book,

Vegetarian Planet.

 

1. Heat the oil and butter in a large saute pan or 3- to 4-quart saucepan

over medium hear. Add the onions and saute, stirring frequently, for 10 to

15 minutes, until the onions turn golden brown. Add the garlic, chilies,

ginger, coriander, cardamom, cumin, turmeric, paprika, salt, and

pepper. Saute for 2 to 3 minutes longer, stirring frequently.

 

2. Stir in the water and lentils. Bring to a boil, reduce heat to a

simmer, and cook for 10 minutes. Add the potatoes and carrots and simmer

for 15 to 20 minutes, until the potatoes are tender.

 

3. Add the spinach and chick-peas and simmer for 5 minutes longer. Taste

for seasoning and add salt and pepper, if necessary. Stir in the lime

juice and serve with rice.

 

 

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