Red Lentil Curry

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This recipe is from What Would Cathy Eat?. I left out the chickpeas but feel free to add them. This smells amazing and makes a pretty simple bowl of good, healthy, comfort food. If you don’t have all the seeds, you can simply buy a small packet of panch phoran, which also includes nigella seeds. I already had the other seeds on hand, and couldn’t find nigella at my supermarket.

This probably makes enough for around 6 people.

1.5 cups red lentils
4 cups of water
2 tsp of vegetable or fake-chicken stock

Rinse and pick over the lentils, then add to a large pot with the water and stock. Bring to a boil (covered), reduce to a simmer and cook about 15 mins, tender.

1 tsp fennel seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp yellow mustard seeds
1 tbsp oil
1 large onion, diced
2-4 cloves of garlic, minced
2 tsp minced fresh ginger, or 1/2 tsp of ground ginger

Heat the oil on med-high, in a large pot. Add the seeds and cook till they start popping and smelling fragrant. Add the onion, garlic and ginger.  Cook for about 4 minutes. Add the following and cook for a minute:

1.5 tsp ground cumin
0.5 tsp cayenne
1 tsp turmeric
1 tsp ground coriander

Now add the following:

1 14.5 oz can of fire-roasted tomatoes
1 head of cauliflower, cut into small florets
2 russet potatoes, peeled and diced into about 1/4″ pieces
salt and pepper
extra water or stock

Stir well, cover, bring to a boil, reduce to a simmer and cook about 10-15 minutes till veggies are tender. Add the extra liquid if needed. Add the cooked lentils and

2-3 big handfuls of baby spinach

Stir and cook another few minutes. Serve over rice.

Nutritional info doesn’t include salt/spices, includes 1.5 c uncooked jasmine rice.

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