Green-Lentil Curry

Green-Lentil Curry
Photo by Quentin Bacon

Ingredients

  • 0.25 teaspoon(s) cumin seeds
  • 1.25 cup(s) dried green lentils
  • 1 tablespoon(s) tomato paste mixed with 1 tablespoon of water
  • 3 tablespoon(s) canola oil
  • 1 medium carrot
  • 0.5 teaspoon(s) cayenne pepper
  • 1 teaspoon(s) ground cumin
  • + 9 more ingredients
    • 1 clove(s) garlic
    • 1 cup(s) finely chopped cilantro
    • 1 teaspoon(s) finely grated ginger
    • 4 ounce(s) kale
    • 4 ounce(s) green beans
    • 0.25 teaspoon(s) ground turmeric
    • Salt
    • 2 teaspoon(s) ground coriander
    • 1 small shallot

In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, unti...

View full recipe at Food & Wine

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