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2 ta­ble­spoons veg­etable oil

1 medium onion, diced

3 cloves gar­lic, minced

1 inch piece of gin­ger root, minced

1 ser­rano pepper, minced

1 cup rice

1 cup brown lentils

13.5 ounce can coconut milk

14.5 ounce can chopped toma­toes

2 ta­ble­spoons curry pow­der

1 tea­spoon cumin

1 tea­spoon co­rian­der Salt and pepper, to taste

2 zuc­chini, chopped 1 green pepper, chopped

1 small potato, peeled and diced

Heat oil in a large pot. Saute onion, gar­lic, gin­ger and ser­rano pepper on medium heat un­til onions are soft. Add re­main­ing in­gre­di­ents. Add 1 cup wa­ter; stir. Bring to a boil. Sim­mer for 25 to 30 min­utes. Stir oc­ca­sion­ally; add more wa­ter if needed, un­til lentils are cooked to taste, about 30 min­utes (al dente), or 40 to 45 (ten­der). There will still be some liq­uid in the pot when the curry is done — just stir, serve and eat!

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