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So instead of a cookbook review this week, I though I'd share a winter-weather recipe that was hit for us. This vegetarian stew comes from Eating Well, a magazine I buy on occasion. I served this delicious dish with a tossed salad and some homemade flatbread (but not the recipe suggested by the magazine). My changes are in blue.
Winter Vegetable Dal
From Eating Well, January/February 2014, p. 67
Photo from the magazine's website, all rights remain with them.
- 2 tablespoons coconut oil or canola oil [I used olive]
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 12 fresh curry leaves or 1 large bay leaf [I used the bay leaf]
- 1 medium onion, finely chopped
- 1 serrano chile, finely diced [I used 2 jalapenos]
- 3 tablespoons finely chopped fresh ginger
- 4 medium cloves garlic, finely chopped
- 4½ cups water
- 1½ cups red lentils, rinsed
- 1 (14-ounce) can lite coconut milk
- 1½ teaspoons salt
- 1 teaspoon ground turmeric
- 2½ cups cubed peeled butternut squash [I bought already cut-up squash]
- 2 cups cauliflower florets (1-inch)
- 1 large Yukon Gold potato (about 8 ounces), cut into ½-inch chunks
- 1 teaspoon garam masala
- 2 tablespoons lime juice
Add bay leaf (if using), water, lentils, coconut milk, salt and turmeric to the pot. Bring to a boil, stirring frequently to make sure the lentils don’t stick to the bottom. Add squash, cauliflower and potato; return to a boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until the vegetables are just tender when pierced with a fork, 20 to 25 minutes.
Remove from heat; stir in garam masala and lime juice.