Mulligatawny-Inspired Curry

INGREDIENTS

• Olive oil or coconut oil

• 1 medium yellow onion, diced

• 4 garlic cloves, minced

• 1.5-2 tablespoons minced ginger

• 1 medium sized carrot, diced

• 1 small potato such as a new potato, peeled and diced (optional)

• 1/2 fuji apple, diced (optional)

• 1 tablespoon curry powder

• 1/2 teaspoon coriander

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon ground cumin

• 1/4 teaspoon cinnamon

• Red chili flakes to taste

• 1.5 teaspoons plus more fine grain sea salt

• Black pepper to taste

• 3/4 cup red lentils, rinsed

• 1 cup jarred diced tomatoes

• 2.5 cups water

• 1 cup full-fat coconut milk

• Handful of fresh spinach or chopped kale (optional)

• Handful of cilantro, chopped

• Lemon or lime juice

• For garnish: more cilantro and/or fresh mint

• To serve: plain yogurt or coconut yogurt; basmati rice

METHOD

1. Dice 1 medium yellow onion, mince 4 garlic cloves, mince a knob of peeled ginger (to yield ~1 tablespoon minced ginger), diced 1 carrot, dice 1 small potato, and dice 1/2 of an apple. I like having a garbage bowl closeby to easily discard waste and to keep my working area tidy.

2. Heat up 2 tablespoons of olive oil in the pot. Add onion (I like to use the bench scraper to transfer the veggies to the pot) and sauté for about 7-8 minutes on medium heat or until translucent (if the edges begin to brown, lower the heat to medium-low). Stir often.

3. While onions cook, prepare the spice mix. To a small bowl, add 1 tablespoon curry powder, 1/2 teaspoon coriander, 1/2 teaspoon turmeric, 1/2 teaspoon cumin, 1/4 teaspoon cinnamon, chili flakes to taste, 1.5 teaspoons sea salt, and black pepper to taste.

4. Once onions are translucent, increase the heat back to medium. Add minced garlic, minced ginger, carrot, potato, and apple to the onions and sauté for two more minutes.

5. Then, add the spice mix. Mix so that veggies are coated with the spices. Add more oil if necessary. Sauté for one minute.

6. Add 3/4 cup rinsed red lentils, 1 cup of diced tomatoes, and 2.5 cups of water. Bring to a boil. Then, simmer uncovered for 20 minutes, stirring occasionally.

7. Now, add 1 cup of coconut milk and cook for another 10-20 minutes.

8. Add greens if using, chopped cilantro, and a squeeze of lemon (I used 1/2 of a lemon). Stir well. Taste and adjust for seasoning (does it need more salt? more lemon? more coconut milk?).

9. Top with garnishes of your choice. Enjoy!