Curried Red-Lentil Stew with Vegetables

Curried Red-Lentil Stew with Vegetables
Photo by Romulo Yanes

Ingredients

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

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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