Lentil & Vegetable Daal

Ingredients (Daal)

• 1 C lentils
• 2 C vegetable stock
• 1 carrot, sliced
• 1 zucchini, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 T fresh ginger, grated
• 1/2 t turmeric
• 1/2 t coriander
• 1/2 t cumin
• 2 T red curry paste
• 1/2 t salt
• 1/4 C coconut milk
• 1 C firm tofu, diced
• 1 C spinach, chiffonade

Ingredients (Coconut Scallion Basmati)

• 2 C basmati rice
• 1 1/2 C water
• 1 1/2 C coconut milk
• 2 t salt
• 3 scallions, thin sliced

INSTRUCTIONS

1. In a large pot over medium heat saute onions and carrots for 1-2 minutes. Add in the zucchini garlic and ginger and cook for another 2 minutes.
2. Add in the lentils, turmeric, coriander, cumin, red curry paste and salt and sauce until all spices have toasted.
3. Pour vegetable stock, cover and let simmer for 15-20 minutes or until lentils are tender. Turn off heat, and stir in coconut milk.
4. For the Coconut Scallion Basmati, combine rice, coconut milk water and salt, cover and simmer until all liquid is absorbed. Let rice cool slightly before folding in scallions.
5. For the crispy tofu, dry tofu really well with paper towel after cutting into cubes, season with salt and pepper and add to a saute pan with oil, let it sit on each side for 3-4 minutes.
6. To Serve, plate rice and daal, to with chiffonade spinach and crispy tofu.