Curried Potatoes and Baby Lima Beans
INGREDIENTS:
2 tb Vegetable oil 3/4 c Red lentils, rinsed (5 oz)
1 sm Onion(s), finely chopped 1 Cauliflower (2 lb), cored
2 lg Garlic clove(s), minced -separated in large chunks
1 tb Ginger, minced Salt
3 tb Cilantro stems, chopped Lemon juice
1/8 ts To 1/4 tsp cayenne Cilantro leaves to garnish
1 ts Turmeric
2 tb Vegetable oil 3/4 c Red lentils, rinsed (5 oz)
1 sm Onion(s), finely chopped 1 Cauliflower (2 lb), cored
2 lg Garlic clove(s), minced -separated in large chunks
1 tb Ginger, minced Salt
3 tb Cilantro stems, chopped Lemon juice
1/8 ts To 1/4 tsp cayenne Cilantro leaves to garnish
1 ts Turmeric
1. In medium saucepan, heat oil over moderately high heat. Add onion and cook, stirring, for a minute or so. Add garlic and ginger and stir until fragrant, about 2 minutes. Add cilantro stems, cayenne and turmeric and stir over moderate heat to cook the spices, 2-3 minutes.
2. Add the lentils and coat them with the flavoring mixture. Add the cauliflower and stir a few times. Pour in 2? cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the cauliflower is just tender and the lentils are cooked. SEason with salt and lemon juice to taste. Garnish with fresh cilantro leaves.
Food and Wine March 1995 Submitted
2. Add the lentils and coat them with the flavoring mixture. Add the cauliflower and stir a few times. Pour in 2? cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the cauliflower is just tender and the lentils are cooked. SEason with salt and lemon juice to taste. Garnish with fresh cilantro leaves.
Food and Wine March 1995 Submitted