Wednesday, April 17, 2013
1 onion, diced
2 cloves garlic, minced
1 tsp minced ginger
1 tsp curry
3/4 tsp coriander
1/4 tsp red pepper flakes
1/2 tsp salt
2 tomatoes puréed
1 10oz can coconut milk
1 cup dried lentils
1 cup water
1 zucchini diced
1 can bamboo shoots (rinsed well)
Heat olive oil in a large skillet over medium heat.
Saute onion, garlic, ginger until onion begins to soften, about 4-5 minutes.
Add curry, coriander, red pepper, and salt for a minute longer.
Add tomatoes,coconut milk and lentils and 1 cup of water. Stir to combine.
Add zucchini and bamboo shoots.
Reduce heat to minimum and let simmer for 20 minutes, adding more water as necessary.
Serve over rice or quinoa