| CARROT, CAULIFLOWER, WINTER SQUASH, AND RED LENTIL CURRY |
Recipe supplied by Worden Farm member and blogger, Francine Wolfe
Schwartz
Leftovers blended with vegetable or chicken stock makes a delicious
comfort soup.
2 tablespoons oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and cut into 1-inch chunks (or 2 small sweet
potatoes) *
1 small butternut squash, peeled, seeded and cut into 1-inch chunks*
1 cup cauliflower florets*
1-1 inch piece of fresh ginger, peeled and minced
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 tablespoon curry powder
1/4 teaspoon cayenne pepper (optional)
4 cups vegetable or chicken stock
1 tablespoon tomato paste (optional)
1 1/2 cup red lentils
freshly chopped parsley, cilantro and toasted sliced almonds to taste
salt and freshly ground pepper to taste
In a large fry pan, heat oil, add onion sauté 3-4 minutes. Add garlic and
continue to sauté 1-2 minutes. Add carrots, squash, cauliflower and
ginger stir to combine and sauté 3-4 minutes. Then add turmeric,
cumin, cinnamon and curry powder and if desired cayenne pepper.
Continue to sauté until fragrant about 3 minutes.
Stir in stock and tomato paste. Bring to a boil and add lentils. Stir.
Reduce heat to low, cover and simmer 15-20 minutes or until lentils are
cooked and vegetables are tender.
Taste and season with salt, pepper and freshly chopped parsley,
cilantro or sliced almonds. Serve over basmati rice with warm pita or
naan and sautéed spinach.
*carrots, squash, sweet potato, and cauliflower may be used in any
combination yielding about 4 cups of vegetables
Schwartz
Leftovers blended with vegetable or chicken stock makes a delicious
comfort soup.
2 tablespoons oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and cut into 1-inch chunks (or 2 small sweet
potatoes) *
1 small butternut squash, peeled, seeded and cut into 1-inch chunks*
1 cup cauliflower florets*
1-1 inch piece of fresh ginger, peeled and minced
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 tablespoon curry powder
1/4 teaspoon cayenne pepper (optional)
4 cups vegetable or chicken stock
1 tablespoon tomato paste (optional)
1 1/2 cup red lentils
freshly chopped parsley, cilantro and toasted sliced almonds to taste
salt and freshly ground pepper to taste
In a large fry pan, heat oil, add onion sauté 3-4 minutes. Add garlic and
continue to sauté 1-2 minutes. Add carrots, squash, cauliflower and
ginger stir to combine and sauté 3-4 minutes. Then add turmeric,
cumin, cinnamon and curry powder and if desired cayenne pepper.
Continue to sauté until fragrant about 3 minutes.
Stir in stock and tomato paste. Bring to a boil and add lentils. Stir.
Reduce heat to low, cover and simmer 15-20 minutes or until lentils are
cooked and vegetables are tender.
Taste and season with salt, pepper and freshly chopped parsley,
cilantro or sliced almonds. Serve over basmati rice with warm pita or
naan and sautéed spinach.
*carrots, squash, sweet potato, and cauliflower may be used in any
combination yielding about 4 cups of vegetables
