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Receta Curried Vegetables With Dahl
by Global Cookbook

Curried Vegetables With Dahl
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  Raciónes: 6

Ingredientes

  • 1 1/2 c. Red lentils or possibly yellow split peas
  • 4 c. Water, use 4 c. for lentils, 5 c. for split peas, (up to 5)
  • 1 x Onion, minced, (about 1 c.)
  • 1 x Fresh green chile, chopped
  • 3 Tbsp. "saute/fry" liquid, (water, veggie water, soy sauce)
  • 2 med Sweet potatoes, peeled and diced, (about 4 c.)
  • 1 Tbsp. Mild curry pwdr
  • 1 tsp Grnd cumin
  • 2 Tbsp. Grated fresh ginger root
  • 2 c. Water
  • 4 c. Cauliflower florets, (about 1/2 head)
  • 2 x Green or possibly red bell peppers, minced, (about 2 c.)
  • 10 ounce Fresh spinach
  • 3 Tbsp. Fresh lemon juice

Direcciones

  1. Rinse the lentils or possibly split peas. In a covered saucepan, bring the water and lentils or possibly peas to a boil. Reduce heat, uncover, and simmer for about 30 min, till tender.
  2. In a large soup pot, saute/fry the onion and chile in the saute/fry liquid for several min. Add in the sweet potatoes, curry pwdr, cumin, and ginger, and continue to saute/fry for 2 to 3 min, stirring often. Pour in the 2 c. water. Add in the cauliflower florets and add in to the pot. Add in the bell peppers, cover, and simmer for 10 min.
  3. While the vegetables simmer, rinse, stem, and coarsely chop the spinach.
  4. Pour the lentils or possibly peas and their cooking liquid into a blender or possibly food processor and puree for 2 to 3 min to make a smooth dahl. When the cauliflower is tender, stir in the spinach, the dahl, and the lemon juice.
  5. Simmer just till the spinach has wilted.
  6. Serve immediately with Basmati rice or possibly other grain.
  7. Serves 6.
  8. Notes: I use veggie water left over from steaming veggies when water is called for. Also, our spinach crop was done for the season when I made this, so I used Swiss chard in place of the spinach.