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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