--- tags: - ppk - main - curry source: name: The Veganomicon author: Isa Chandra locale: en_US diet: vegan servings: 4 time: 60m --- >> [auto_scale]: true >> [duplicate]: ref > There's always room for one more lentil recipe in the mighty tome that is the Veganomicon! And why not... lentils are such a tasty, filling, and fast-cooking legume, it would be stupid not to eat them more often. So here we have a healthy and comforting curry of red lentils, cauliflower, and a sneaky surprise, parsnip. Depending on what kind of curry powder you use, it can be mild or fiery. Serve with basmati rice, steamed chard or spinach, and Poppy Seed-Cornmeal Roti. > Have all of the the ingredients chopped and readily at hand. In a #large stockpot{}, heat the @peanut oil{3%tbsp} over medium heat. Sauté the @onion{1}(chopped) and @shallots{2}(chopped) until tender and translucent, ~{5-7%min}. Add the @ginger{1%tbsp}(grated) and @large chile pepper{1}(minced), and sauté for ~{1%min}. Add the @curry powder{2%tsp}, @turmeric{1/2%tsp}, @cinnamon{1/2%tsp}, @cumin{1/2%tsp} and @ground coriander{1/2%tsp}, and briskly stir-fry for ~{30%sec}, then add the @parsnip{1}(peeled and chopped) and stir-fry for ~{1%min} more. Slowly pour in the @vegetable broth{1%l}, then stir in the @red lentils{1 1/2%cup}(sorted and rinsed). Cover the pot, raise the heat to high, boil for ~{1%min}. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for ~{10-12%min}. They should turn light yellow and look mushy. Add the @cauliflower{750-1000%g}(trimmed and sliced into small florets), stirring to coat with the lentils. Partially cover and simmer for ~{20-25%min}, until the @cauliflower{} is tender but not completely falling apart. Remove from the heat and stir in @fresh parsley{2%tbsp}(chopped), @lime juice{2%tbsp} and @salt{1 1/2%tsp}. Allow the curry to sit, covered, for about ~{15%min} vefore serving, to allow the flavors to meld and the mixture to cool slightly.