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Destination Guide

Dec
18

Warm up a chilly winter night with this spicy vegetarian dish from Chef Fabrice’s kitchen. Full of colorful veggies and red lentils, this dish does double duty as a hearty end to a long day on the mountain and a good luck charm for the New Year.  

½ Butternut Squash, peeled

1 Rutabaga (good sized)

1 Red Bell Pepper

1 Green Pepper

2 Carrots peeled

½ Sweet Onion

2 Celery Stalks

1 Jalapeno minced with seeds

2 T minced Garlic

1 ½ T Ginger Puree

1 qt diced canned Tomatoes

1 C Red Lentils

2 ½ T Red Curry Paste

1 T Garam Masala (recipe follows)

½ Lime juiced

1 qt Coconut Milk

Dice all vegetables. Roast squash and rutabaga at 375 for about 10-15 minutes. Sauté onion, celery and carrots until soft, add garlic, jalapenos and ginger. Sauté  for just a couple minutes until aromatic. Add tomatoes, coconut milk, roasted vegetables, lentils, curry paste and garam masala. Bring to a simmer, cook until lentils become soft. Add peppers and lime juice. Season to taste.

Garam Masala: 2t Chili powder, 2t ground Cumin, 1t ground Ginger, ½ t Cardamom, 1t Turmeric, 2t ground Coriander, 1t cinnamon, 2t crushed Red Pepper Flakes, 1t Black Pepper, 1t Salt.

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