Monday, September 17, 2007

Cooky Cooky

It was cool today. The nice thing about slightly cooler weather is that you can cook dishes you have avoided all summer. I took advantage of the piles of vegetables I bought a couple of days ago and made a vegetable curry for dinner. It was absolutely yummy, so I jotted down the recipe to share, and I took a picture. Sadly it isn't as pretty as it is delicious.

Squash, Garbanzo & Lentil Curry


Ingredients:

1/2 large onion, chopped
2 ribs celery, chopped (1/2 cup)
4 plum tomatoes, chopped
2 medium potatoes, peeled and diced
1 cup red lentils (cooked)
1/2 can 15-ounce can chickpeas, drained and rinsed
1/2 acorn squash pulp
1 tsp creamed coconut paste
1 cup water or broth
2 bay leaves
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground cinnamon
1/2 package prepared Indian Curry Paste
2 cups vegetable broth

Method:
1. Stir-fry onion and celery in water or broth in a large soup pot until tender.
2. Add bay leaves, ginger, cinnamon, curry paste, creamed coconut, vegetable broth, tomatoes, potatoes, squash pulp, lentils, and chickpeas.
3. Bring to a boil, lower heat, and simmer, covered, for 15 minutes, stirring occasionally. Remove bay leaves before serving.

Serve with jasmine or Basamati rice

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