Wednesday, July 7, 2010

Spinach and Red Lentil Curry

This spinach lentil curry is both satisfying and delicious; not to mention its healthy component . It is brimming with fresh vegetables, lentils, olive oil and of course turmeric which is being touted for its medicinal attributes. Apparently it has anti-inflammatory properties, and proven beneficial in the treatment of numerous diseases.  Granted the recipe might not have the mega amount probably needed to qualify as curative; much like good old chicken soup it might not cure the common cold but at the very least; it is good for the soul.

Spinach and Red Lentil Curry
3-4 tablespoons extra virgin oil
1 onion coarsely chopped
2 garlic cloves, finely chopped1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon salt
1/2 cauliflower, cut into florets
3 small zucchini sliced
1 cup red lentils
4 cups spinach
3 cups water or chicken broth for non vegetarian version

In a saucepan heat the oil and saute the onion and garlic until transparent. Add the turmeric, cumin coriander and salt. Cook for about a minute to allow the flavors infuse.  Stir in the cauliflower and cook for an additional minute or two before adding the zucchini.  Add some of the liquid if necessary, to avoid the vegetables from sticking.  Stir in the lentils and add the water or broth.  Cook for about 10 minutes, until the lentils are tender. Toss in the spinach near the end and cook for an addtional minute until the spinach is wilted.  Serve with basmati rice

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