Serves 8-10
Recipe from Simply
in Season
Adapted by
Evie Shellenberg
Husband-Tested
in Alice’s Kitchen
You will love this healthful and
scrumptious vegan meal. Make this on the weekend and then reheat it on busy
days throughout the week. As it cooks, your kitchen will smell amazing!
If time
allows, place the can of coconut milk**
in freezer 20 minutes before starting to cook.
Open can and remove solidified coconut butter from the top to use for
sautéing.
I large onion (minced)
In large
soup pot sauté in coconut butter or 1 Tablespoon oil over medium-high heat
until transparent but not browned.
1 Tablespoon
garlic, minced
1 Tablespoon
ginger root, peeled and minced
2 teaspoons
curry powder
½ teaspoon each
ground turmeric, ground cumin, freshly ground pepper
¼ teaspoon
ground red pepper
¼ teaspoon
ground cinnamon
2-3 bay leaves
Add and
reduce heat to medium-low. Cook and stir
constantly for 3 minutes. Do not let
spices and onion brown.
13.5-ounce
can coconut milk**
¼ cup
tamari or soy sauce
1 quart or
large can of diced tomatoes
Add and
simmer on low heat for 20 minutes, stirring often.
2 cups dried red lentils (rinsed and drained)
5 cups water
Add to soup
pot. Cook for 15 minutes.
1 medium
head cauliflower, cut into 1½ inch
florets
1 large sweet potato, peeled and cut into 1
inch cubes
¼ head (green
or red/purple) cabbage, cut in 1½
inch chunks
1-2 cups peas (optional)
Add to soup
pot and cook over medium heat just until tender. If using peas, add at the end of the cooking
time. Serve over brown rice.
Note: If you wish, serve the this dish
with Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds,
plain yogurt
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