2 medium yukon gold potatoes, peeled and diced to 1/2 inch cubes
1 c red lentils (masoor dal)
2 c small cauliflower florets
2 c green beans, cut to 1-inch pieces
2 large carrots, peeled and cut to 1/2-inch thick coins
2 c butternut squash, cut to 1/2 inch cubes
2 tsp. salt
2 tsp. Rogan Josh Curry blend
1T coconut oil
2 tsp. cumin seeds
4 cloves garlic, minced
1 serrano chile, seeded and minced
3 c vegetable broth
1T fresh grated or minced ginger
2T lime juice
1/2 c cilantro, chopped
Instructions
In a large measuring cup or small bowl, rinse lentils with water, using hands to churn and release
starch. Pour out water and repeat until water is no longer cloudy. Place rinsed lentils into a
medium dutch over or large pot and add 3c broth. Bring to boil over medium high heat.
Add potatoes to lentils, reducing heat to medium and simmer for 5 min. Add cauliflower, green
beans, butternut squash, carrot, salt, Rogan Josh curry blend, and turmeric. Cover pot and
bring to boil, then reduce to low and simmer for 10 min.
While vegetables simmer, in a small skillet, heat coconut oil over medium high heat and add
cumin seeds until they sizzle and smell fragrant, about 20 seconds. Stir in garlic, chile and
ginger and cook 1 - 2 minutes. Remove from heat and add mixture to vegetables.
Uncover pot and increase heat to medium an simmer uncovered, allowing sauce to thicken, for 5
- 10 min. Stir in lime juice.
Serving
Suggestions
garnish with fresh chopped cilantro if desired
Originally Submitted
11/13/2013
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