A simple, comforting vegan curry, which can be made spicier, if desired, by adding a minced jalapeño pepper in with the spices
(Adapted from epicurious.com)
For curry
1 medium onion, finely chopped
2 tablespoons vegetable oil
1 tablespoon fresh ginger, peeled and minced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1 teaspoon salt
2 cups water
1 1/2 cups dried red lentils (10 ounces), rinsed in cold water and then drained
1 (14-ounce) can unsweetened coconut milk
1 pound peeled sweet potato (1 large or two small), cut into 1/2-inch dice
squeeze of lemon juice
For serving
1 small bunch cilantro, leaves roughly chopped
naan and/or cooked basmati rice
Cook the onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until beginning to get tender and golden, about 7 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, turmeric, coriander, garam masala, and salt, and cook, stirring, 1 minute.
Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in sweet potato and simmer, covered, until lentils and sweet potato are tender, about 15 minutes. Season with salt and stir in lemon juice. Serve with naan and/or rice, with cilantro scattered on top.
First Thursday Recipes 