RED LENTIL COCONUT CURRY
Serves 6-8(Adapted from this recipe.)
1 medium onion, finely chopped
2 tablespoons vegetable oil, butter or ghee (clarified butter)
1 tablespoon finely chopped peeled fresh ginger
2-3 finely chopped garlic cloves
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt (or to taste)
1 (2 1/2 inch) fresh jalapeno or serrano chile, finely chopped including seeds
2 cups water (I used chicken stock, but you could use veggie stock or water.)
1 1/2 cups dried red lentils (10 oz.)
1 13-14 oz. can unsweetened coconut milk
1/2 a head of cauliflower, chopped into small florets
1 cup frozen peas
1 1/4 cups diced potato (I recommend yukon gold)
2-3 tablespoons peanut butter (optional)
Cook onion in oil, butter or ghee in a large, heavy pot over moderate heat, stirring occasionally until edges are golden (about 6 minutes). Add ginger and garlic and cook, stirring, one minute. Add cumin, coriander, turmeric, salt and chile and cook, stirring, 1 minute.
Stir in water, lentils and coconut milk then simmer, covered, stirring occasionally, about 5 minutes. Stir in potato and cauliflower and simmer, covered, stirring occasionally, for 10-15 more minutes. Stir in peas and check vegetables for proper consistency. Stir in peanut butter and season to taste. (Note: the peanut butter gives the dish a nutty richness and really complements the ginger and spice. If you're allergic or you don't like nuts- leave it out!) If the curry is too thick, thin with a water or stock.
Serve with brown or white basmati rice. Top with fresh chopped cilantro and a squeeze of lime or lemon juice, if desired.