Red Lentil Coconut Curry
1 large onion, minced
In large soup pot sauté in 1 Tbsp oil over medium high heat till transparent but not browned.
1 Tbsp garlic, minced
1 Tbsp ginger root, minced
2 tsp curry powder
½ tsp each ground turmeric, cumin, pepper
¼ tsp ground red pepper
¼ tsp ground cinnamon
2-3 bay leaves
Add to onions and reduce heat to medium low. Cook and stir constantly for 3 minutes: do not let spices and onions brown.
400ml can coconut milk
¼ cup soy sauce
1 cup tomato sauce
Add and simmer on low heat for 20 min, stirring often.
2 cups dried red lentils, rinsed
5 cups water
In saucepan, cook for 15 min. Add, with liquid, to soup pot.
1 med head cauliflower, cut into 1 ½ inch cubes
1 large potato, peeled and cut into 1 inch cubes
¼ head green cabbage, cut in 1 ½ inch chunks
1-2 peas (optional)
Add to soup pot and cook over medium heat until just tender. If using peas, add at the end of cooking time. Serve over brown rice with toppings (optional): Indian chutney and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt.
Homemade Spaghetti Sauce
1 Tbsp olive oil
1 large onion chopped
2 carrots, chopped small
1 green pepper, chopped
2 stalks celery, chopped small
1-2 cloves garlic, minced
1 lb ground beef
1/4 cup red wine (optional)
1-2 jars tomato sauce, OR 1 large can canned tomatoes OR 6-7 large fresh tomatoes, diced
1 can tomato paste
Basil, 2 tsp dried or 1/4 cup fresh, chopped
Oregano, 2 tsp dried or 2 Tbsp fresh, chopped
1-2 bay leaves
Salt and pepper to taste
Heat olive oil in a large pan. Add vegetables, except for garlic, and sautee until tender. Add garlic a cook for 1 more minute. Add ground beef and continue to cook until beef is browned. Add wine and stir to get brown bits off the pan. Add tomatoes and tomato paste and stir until combined. Add herbs and salt and pepper. Cover and simmer for an hour or until sauce has come together.