VM&P: spiced lentil coconut stew

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* Exported from MasterCook *

 

Spiced Lentil Coconut Stew

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 small yellow onion -- chopped

1 small carrot -- diagonally sliced thin

2 garlic cloves -- minced

1 small hot chili pepper -- seeded and minced

1 teaspoon minced fresh ginger -- (peeled)

1/2 teaspoon ground cardamom

1/2 teaspoon dry mustard

1/4 teaspoon ground allspice

1/8 teaspoon turmeric

3 cups vegetable stock or water

1 1/2 cups dried brown lentils -- picked over, rinsed

1 large waxy white potato -- peeled and diced

2 cups chopped spinach -- (well-washed)

1 cup unsweetened coconut milk

Salt and freshly ground black pepper

 

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot,

garlic, chile, and ginger, cover, and cook, stirring occasionally, until

softened, about 10 minutes. Stir in the cardamom, mustard, allspice, and

turmeric and cook, stirring, for 30 seconds.

 

2. Pour in the stock, add the lentils and potato, and bring to a boil. Reduce

the heat to low, cover, and cook until the lentils and vegetables are soft,

about 45 minutes. About JO minutes before the end of the cooking time, stir in

the spinach, coconut milk, and salt and pepper to taste; add more stock if the

stew is too dry. Serve hot.

 

Description:

" page 119 "

Source:

" Vegetarian Meat and Potatoes Cookbook 2002 "

S(Archived by:):

" Veg-Recipes 2002 "

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Per Serving (excluding unknown items): 311 Calories; 12g Fat (34.4% calories

from fat); 16g Protein; 38g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol;

29mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2

1/2 Fat.

 

NOTES : Among the colorful assortment of lentils available -- from bright orange

to dusky green -- Robin finds the brown ones to be the meatiest of the bunch.

Lentils are frequently used in Indian cooking, where they readily absorb the

flavors of the fragrant spices. Make plenty of basmati rice to accompany this

stew.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1582 903920 4219 0 0 0