Vegetable Curry with Lentils
This recipe was developed from the following recipe. The original recipe is a very good one. Read what inspired it.
Ingredients:
4 Tbsp butter
1/2 tsp cumin seeds
3/4 teaspoon mustard seeds
1 yellow onion, chopped
3 cloves garlic, minced
1 Tbsp ginger, minced
1/2 yellow bell pepper, chopped
1 stalk of celery chopped fine
1 large carrot, chopped
1/2 tsp fenugreek seeds
3/4 teaspoon turmeric
1/2 tsp freshly-grated black pepper
1 vegetable bouillon cube (click here for my first favorite type thanks Tura or this second favorite)
1 teaspoons salt (more to taste at end)
2 teaspoons curry powder
1/2 tsp red pepper powder
1 cup small yellow lentils (split mung dal), rinsed and soaked in water for 20 minutes, drained. You can use a larger dal like channa dal but they will have to be boiled longer before you add veggies.
1 can of diced tomatoes
2 lbs Yukon Gold potatoes, washed and unpeeled, cut into small-bite-size chunks
1 or 2 sweet potatoes, peeled and cut into small-bite-size chunks
1 butternut squash, peeled, seeded and cut into small-bite-size chunks
6 cups vegetable broth or stock (or water and then add more vegetable bouillon)
2 cups small-bite-size cauliflower florets (about 1/2 a head)
1 cup corn
1/2 tsp garam masala
handful chopped fresh cilantro
Instructions:
In a large pot, melt butter over medium high heat. Add the cumin and mustard seeds and sizzle for 30 seconds. Add onion, garlic, ginger, bell pepper, celery, carrot, and fenugreek seeds. Cook, stirring occasionally until the onions are translucent. Stir in the turmeric, black pepper, vegetable bouillon, salt and curry powder and cook for a minute more. Stir in the red pepper and cook 30 seconds more.
Add the lentils and stir to coat. Add tomatoes, potatoes, sweet potatoes, squash, and the broth. Increase the heat to high to bring to a boil, add cauliflower then reduce heat to medium -- enough to maintain a low simmer. Let simmer uncovered for 15 to 20 minutes or until all vegetables are fork tender.
Add the corn and garam masala and cook for 5 minutes more. Use an immersion blender (or a regular blender) to purée about half of the curry. Add cilantro and adjust salt and pepper to taste.