Cupid's Curry

[Guest guest]

Cupid's Curry

By the Care2 Staff.

 

1 tablespoon olive oil

2 1/2 cups chopped onions

2 large garlic cloves, minced finely

1 tablespoon minced fresh ginger

2 teaspoons ground coriander seeds

1-1/2 teaspoons ground cardamom

1-1/2 teaspoons cumin seeds

1 teaspoon turmeric

Salt to taste

1 quart good-quality vegetable stock or water

1 cup red or brown lentils

2 medium potatoes, scrubbed and diced

4 carrots, diced

1/2 bunch broccoli, cut into small pieces

1/2 cup cooked chickpeas

Salt and freshly-ground black pepper, to taste

 

In a large, heavy-bottomed pot, heat the oil and add

onions, cooking

over medium heat for 10 minutes, stirring

occasionally, until onions are

brown and sweetly caramelized. Add garlic, ginger,

coriander, cardamom,

cumin, turmeric, and salt to taste. Saute for 3 more

minutes, stirring

frequently.

 

Add stock or water and lentils, bring to a boil, an

simmer for 10

minutes. Add potatoes and carrots and continue to

simmer around 10 more

minutes until potatoes and lentils are tender. Add

broccoli and

chickpeas and cook 5 more minutes. Add pepper to taste

and serve hot.

 

Serves 4.