Tuesday, January 10, 2012

Coconut Curry Rice & Lentil Soup

Adapted from Bal's Quick and Healthy Indian

Hands-on time: 10 minutes
Cooking time: 30-45 minutes
Serves 4-6

2 tbsp grapeseed oil
1tbsp cumin seeds
1 tbsp Garam Masala (this time I used a mellow Kashmiri masala from Epices de Cru)
1 tsp ginger masala (see bottom for recipe)
8-10 fresh/frozen curry leaves
2-3 leeks, white & light green parts only, coarsely chopped
6 cups lamb broth (or vegetable broth for a vegetarian version)
1 cup brown rice (uncooked)
1 cup split red lentils (masoor dhal)
1 cup coconut milk
1 can (19oz/411ml) fire roasted diced tomatoes and their juice
1 beet, peeled and coarsely chopped
1 bunch beet greens, coarsely chopped
Shredded lamb from lamb stock prep (optional)
1 green chili, seeded and finely chopped (I used the Jalapeno pepper I had in the fridge)
¼ cup fresh cilantro leaves, chopped for garnish

1. Heat the oil in large Dutch oven or pot over medium high heat.  When the oil is hot, add the cumin, garam & ginger masala and curry leaves.  Sauté for 10-15 seconds, until fragrant and then add the leeks and sauté for 5 minutes or until they begin to soften.

2. Add the rest of the ingredients to the pot (except the cilantro leaves) and bring to a boil.  

3.  Reduce the heat to low and simmer covered until the rice and lentils are tender (about 30 minutes or so).

4.  Taste for seasoning.  If you’re like my Honey, who likes his soup thick, continue to cook uncovered until it’s the consistency you like.   I added a dried red chili pepper at this stage for more heat.

Serve in soup bowls and sprinkle with fresh chopped cilantro.   Great with Naan bread.

Ginger Masala
Makes ½ cup

¼ cup ground cumin
2 tbsp ground coriander
2 tbsp ground ginger
1 tbsp garam masala
½ tsp salt
½ tsp pepper

Combine everything in a bowl.  Store in a glass jar with a tight fitting lid.

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