Tuesday, February 9, 2010

Curry up and read this!

Sometimes I get a little curried away...literally!

Spices are so intriguing to me.
I get obsessed with one and then just cook it to death.

Right now, I'm stewing over curry.

Oh my, turning 33 must have turned me corny!

Here's a new favorite recipe--it's delicious!

Curried Lentil Stew with Ginger Yogurt
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons curry powder
4 cups (or more) vegetable broth
2 cups lentils, rinsed
3 cups diced tomatoes

1 1/2 cups plain whole-milk yogurt (I used Greek yogurt)
1 1/2 tablespoons minced fresh ginger (I just had ground ginger)

Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper.
Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.

Recipe from Bon Appétit
November 2002