Curried Red-Lentil Stew with Vegetables

Curried Red-Lentil Stew with Vegetables
Photo by Romulo Yanes

Ingredients

  • 6 tablespoons vegetable oil
  • ½ cup fresh cilantro
  • 5 large garlic cloves
  • 1 cup frozen peas
  • 1 medium onion
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon dried hot red-pepper flakes
  • + 12 more ingredients
    • 1 cup red lentils
    • basmati rice
    • 3 cups spinach leaves
    • roasted cauliflower
    • ½ teaspoon ground cumin
    • 1 2- by 1-inch piece fresh ginger
    • 1 ¼ teaspoons salt
    • 1 ½ teaspoons curry powder
    • 3 medium carrots
    • fresh cilantro sprigs
    • ¾ teaspoon ground turmeric
    • 5 1/3 cups water

Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes. Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, ...

View full recipe at Epicurious

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