Curry

WOW WEEEEEEE this is so GOOD!!!!

It is parsnip week at my house...ok parsnip 2 days. I never had a parsnip before so I thought I would try two different recipes. Today's is a Red Lentil-Cauliflower Curry.

Serves 6 hungry people.

3 tbsp grapeseed oil

1 large onion, chopped

1 large chile pepper, minced

2 large shallots (I didn't have shallots so I used a leek)

1 (1/2 inch) piece fresh ginger, peeled and grated

1 large parsnip, peeled and chopped

2 tsp curry powder

1/2 tsp turmeric

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp ground coriander

1 1/2 cups red lentils

4 cups vegetable broth

1 medium head cauliflower, trimmed and sliced into small florets

2 tbsp chopped fresh cilantro

2 tbsp lime juice

1 1/2 tsp salt

In a large stockpot, heat the oil over medium heat. Saute the onion and shallots until tender and translucent, 7 minutes. Add the ginger and chile, and saute for 1 minute. Add the spices and briskly stirfry for 30 seconds, then add the parsnip and stirfry for another minute.

Slowly pour in the vegetable broth, then stir in the lentils. Cover the pot, raise the heat to high, boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for 12 minutes.

Add the cauliflower, stirring to coat with the lentils. Cover and simmer for 25 minutes, until the cauliflower is tender but not falling apart. Remove from the heat and stir in cilantro, lime juice and salt.

Allow curry to sit, covered for 15 minutes before serving to allow the flavours to meld and mixture cool slightly.

Serve with basmati rice and steamed spinach.