Indian Curry

A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis. Recipe from Allrecipes. Serves 4

Ingredients

• 3 tablespoons vegetable oil, divided

• 1 onion, finely chopped

• 1 (4 inch) piece fresh ginger, peeled and grated

• 1 large clove garlic, minced

• 2 teaspoons ground coriander

• 2 teaspoons ground cumin

• ½ teaspoon ground turmeric

• ½ cup red lentils

• ¾ cup hot vegetable stock

• 1 head cauliflower, cut into small florets

• 1 (14 ounce) can coconut milk

• 1 large carrot, peeled and diced

• ½ cup frozen green beans, thawed

• 3 tablespoons chopped fresh cilantro

• 1 tablespoon lemon juice

• 1 pinch salt and freshly ground black pepper to taste

• 1 sprig fresh cilantro

Directions

1. Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.

2. Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.

3. Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.

4. Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig. Enjoy!

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