Green Lentil Curry

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This is my go-to lentil curry recipe. I’ve made it several times now and it always makes for a filling dinner and delicious leftovers for lunch the next day. It’s also vegetarian! Actually, it’s probably vegan if you serve without yogurt.

A couple things I’ve found to be important as I made and re-made this recipe over the past year:

– Having the right spices makes a big difference. The first few times I made this, I didn’t have cumin seeds or coriander. They were a little pricey and not at my usual grocery store. But when I finally got some and added them to this dish, I figured out what I’d been missing the whole time.

– Eat with full-fat yogurt! Non-fat is not as good,of course 🙂 Full-fat everything!

– Curry is hard to photograph. Especially this color curry.

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Recipe (from here)

  • 1 teaspoon finely grated ginger
  • 1 garlic clove, mashed to a paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 3 tablespoons canola oil
  • 1/4 teaspoon cumin seeds
  • 1 small shallot, minced
  • 1 tablespoon tomato paste mixed with 1 tablespoon of water
  • 1 1/4 cups dried green lentils
  • 1/4 teaspoon ground turmeric
  • 4 ounces green beans, cut into 3/4-inch lengths
  • 4 ounces kale, stemmed and leaves finely chopped
  • 1 medium carrot, thinly sliced
  • 1 cup finely chopped cilantro
  • 1/2 teaspoon cayenne pepper
  • Salt
  1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
  2. In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve with rice, naan, and/or plain yogurt.
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Warm Red Potato Salad with Cilantro and Toasted Cumin

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Last week we bought a bunch of cilantro to use in some fish tacos for Boyfriend’s birthday. We forgot about it in the fridge that night, and resolved to use it for our next batch of tacos. We forgot about it again. And again. And again. That bunch of cilantro began to haunt me.

So this weekend I made it my personal goal to do something with it. I googled things like, “What to do with a ton of cilantro???” and “I have so much cilantro! HELP!” and encountered many other people on the internet with the same problem as me.

I found this recipe and was intrigued, because I had never before considered potato salad with cilantro and cumin seeds, but it turned out so fragrant and delicious it kind of seems like a no-brainer.

We ended up getting some chicken tikka masala from a tiny Indian take-out place near our apartment to pair with it. It’s also great as a side dish or a small meal on its own.

Recipe taken and adapted from the kitchn.

Ingredients:
2 tablespoons salt
2 pounds red potatoes, chopped into roughly 2-inch pieces (I used 4 medium-sized red potatoes)
1 bunch cilantro, stems trimmed and removed
3 large shallots (I substituted one small red onion)
1/4 cup olive oil
1 1/2 tablespoons whole cumin
1/2 lemon
Freshly ground black pepper

Boil a large pot of water with 2 tbsp of added salt. Add the diced potatoes and cook until tender, but not completely mushy. Drain and return to the pot.

Chop the cilantro roughly and stir it into the hot potatoes. Slice the shallots (or red onion onion) thinly and stir them in too.

Pour the olive oil oil into a small skillet and heat over medium-high heat. When the oil is quite hot, stir in the whole cumin seeds. Cook for about 45 seconds, stirring frequently, until the cumin and oil smell toasty and the cumin has darkened slightly. Pour the contents of the skillet over the potatoes (watch out, as some of the seeds may pop as they hit the cooler pan). Stir thoroughly.

Juice the 1/2 lemon and stir the juice in as well. Season to taste with black pepper, and any additional salt, if needed.