Cauliflower and Pea Curry

There is yet another new addition to my extensive cookbook collection and this one has quickly become one of those must-recommend books to my readers who are interested in Indian cooking. After reading an extensive review of the book by Sia of Monsoon Spice, I promptly ordered a copy and already I've been inspired to make a few dishes from the book.

Prashad — Indian Vegetarian Cooking by Kaushy Patel is the result of a lifelong journey of passionate cooking by the author. Focusing on Gujarati food, Ms. Patel moved to England as a young woman and soon after got into the food business beginning with a deli specializing in Indian street food that eventually blossomed into a restaurant that received high praise and recognition from Chef Gordon Ramsay — that's saying something because he is no vegetarian and his standards at times are nearly impossible to meet. Come to think of it, I do recall the episode of the Best Restaurant series when Ms. Patel and her family's business was featured and was quite charmed. Sia was blessed to eat at the restaurant in Bradford, England and I must confess I am burning with envy.

"None of the curries we ordered tasted the same or had just one ingredient overpowering the other. The food was hot, fresh, vibrant, and delicately spiced with different textures and flavours making it clear that none of the food served here was mass produced or doused in ready to use spice mixes or sauces."

Contained within the covers are recipes ranging from starters and street snacks, mains, rice dishes and breads, soups and sides and desserts and sweets. Whether you are a novice or an experienced cook, you will find plenty of inspiration for your own cooking experiences. Many of the recipes are Indian classics with a fresh look, and we are treated to some treasured creations that Ms. Patel has crafted, shared and served up to eager family and customers with great success. Plenty of vegan recipes are offered up too along with onion and garlic free delights.

Sia had done an excellent job discussing and reviewing the book, so do check out her review. I'll have more to say about this wonderful book as I continue to explore.

The key to this wonderfully flavorful dish is to cook the cauliflower until just tender and have a rather gentle hand with the spicing, though you will want some Indian heat.

Cauliflower and Pea Curry

Recipe by Lisa Turner Adapted from Prashad — Indian Vegetarian Cooking Cuisine: Indian Published on March 26, 2013 Green peas and cauliflower cooked until just tender in gentle and fragrant Indian spices and seeds Print this recipe Ingredients: 4 to 5 fresh green chilies, partially seeded and chopped 1-inch piece fresh ginger, chopped 2 tablespoons oil 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons mustard seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon asafetida 1 medium cauliflower, cut into 1-inch pieces 1 teaspoon turmeric 1/2 teaspoon chili powder 1 tablespoon ground coriander 1 1/2 teaspoons sea salt 2 3/4 cup fresh or frozen peas 1 medium tomato, finely chopped generous handful of dried curry leaves, crumbled juice from 1 fresh lime handful of fresh parsley or coriander, chopped Instructions: Begin by making a coarse paste of the chilies and ginger in a mortar and pestle or blender. Set aside. In a large saucepan, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida and quickly stir once. Add the chili and ginger paste, cauliflower, turmeric, chili powder, ground coriander, salt and a few tablespoons of water, and stir well to coat the cauliflower with spices. Cover and cook for about 8 to 10 minutes or until the cauliflower is just tender, stirring often. Now add the peas, tomato and curry leaves, stir well, and continue to cook, covered, for another 5 minutes or until the peas are tender, stirring occasionally. Turn off the heat, stir in the lime juice and fresh parsley or coriander, reserving some for garnish, and let stand for 5 to 10 minutes to allow the flavors to blend. Serve garnished with the remaining parsley or coriander with a dal soup, rice and homemade chapati breads for a comforting and complete meal. Makes 6 servings

More vegetable curries from Lisa's Vegetarian Kitchen:
Aloo Gobi (Curried Cauliflower and Potatoes)
Mixed Vegetable Coconut Curry
Paneer Cheese and Vegetables in a Creamy Gravy

On the top of the reading stack: various selections

Audio Accompaniment: The Orb

This is my contribution this week to Ricki's Wellness Weekend.

Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili

For someone as enamored of Mexican food as myself, it's rather surprising I suppose that I've seriously acquainted myself with chipotle peppers only this past year. Sure, I've used canned chipotles in adobo sauce on an occasion or two, but the adobo sauce quite overwhelmed any appreciation I might have gained for the pepper on its own. After receiving some chipotle spice blend and also finding the dried whole chipotles in the market, I am quite taken with the smoky heat and depth that these smoke-dried jalapeños bring to food. I expect that chipotles will find their way into many of my Mexican-style recipes from hereon…

…such as in this thick, smoky and spicy chili. Loaded with black beans, quinoa and plenty of vegetables, this simple and full-flavored chili is a complete, nourishing and filling meal in one pot. And it makes enough to feed a family or, in my case, to send a husband off to work with lunch for a few days. A slice of two of homemade cornbread on the side makes this chili a terrific meal.

If you don't have chipotle powder or dried whole chipotles, substitute extra chili powder or paprika and a dried whole red chili or two. For the smoky flavor, add a drop or two of liquid smoke or a pinch or two of smoked paprika.

This is my contribution to My Legume Love Affair this month, a popular ongoing event celebrating legumes started by Susan of The Well Seasoned Cook and now administered by me. The host this month is PJ of Seduce Your Tastebuds and she will be accepting entries for edition #57 until the end of the month. Looking forward to seeing all of the tasty dishes this time around. Also sharing with Ricki's Wellness Weekend.

Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili

Recipe by Lisa Turner Cuisine: Mexican Published on March 19, 2013 Thick, smoky, spicy and zesty chili loaded with black beans, quinoa and plenty of vegetables for a complete, nourishing and filling meal in one pot Print this recipe Ingredients: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1 cup uncooked quinoa   2 dried whole chipotle peppers 1/2 cup sun-dried tomatoes 1/2 oz (14 g) dried mushrooms   1 tablespoon olive oil 1 large onion, chopped 1 large carrot, diced 2 stalks celery, sliced 1 small cauliflower, cut into 1-inch florets 2 cloves garlic, minced 2 to 3 jalapeños, seeded and finely chopped   2 to 3 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon paprika 1 teaspoon dried oregano 1/2 teaspoon chipotle powder 1/2 teaspoon ground coriander 1/2 teaspoon cayenne   5 to 8 button mushrooms, sliced 1 large tomato, chopped 1 to 2 cups of vegetable stock or water 2 ears fresh corn or 1 1/2 cups frozen   zest from 1 lime juice from 2 limes sea salt and fresh cracked black pepper to taste Garnish: greek yogurt or cream (optional) fresh grated Cheddar or jack cheese (optional) fresh parsley or cilantro, chopped (optional) Instructions: Rinse the beans and soak for 8 hours or overnight in several inches of water. Separately, rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Drain and rinse the beans, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain, transfer to a medium bowl, and mash about 1/3 of the beans with a fork or potato masher. Set aside. Meanwhile, soak the dried chipotles, dried mushrooms and sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Set aside. Heat the olive oil over medium heat in a large heavy-bottomed saucepan. When hot, add the onions, carrots, celery and cauliflower, and stir for 6 to 8 minutes or until the onion is softened and the cauliflower just begins to brown. Now add the garlic and jalapeños and continue to stir for another minute or two. Toss in the spices and stir for another minute. Now add the fresh mushrooms to the pan, turn up the heat to medium-high, and stir for 4 minutes or until the mushrooms begin to soften. Stir in the chipotles, sun-dried tomatoes, dried mushrooms, fresh tomato, black beans, and quinoa along with the quinoa's soaking water. Add about 1 cup of the vegetable stock or water. If you are using fresh corn, add it now. Bring to boil, reduce the heat to medium-low, cover, and simmer for about 30 minutes, stirring often and adding more stock or water as needed. If you are using frozen corn, add it during the last 10 minutes of the cooking time. Remove from heat and stir in the lemon zest and juice, salt, and black pepper to taste. Serve hot garnished with a swirl of yogurt or cream, grated Cheddar or jack cheese and chopped fresh parsley or cilantro if desired. Makes 8 servings

More one-pot meals from Lisa's Vegetarian Kitchen:
Azuki Bean Casserole
Black Bean Chili with Toasted Spices
Mesopotamian Barley, Chickpea, Lentil and Tahini Soup
Simple Chana Dal, Dill and Tomato Khichri

On the top of the reading stack: Mollie Katzens Sunlight Cafe

Audio Accompaniment: silence

Rice and Cauliflower Pilaf

Readers will certainly want to try this incredible curried rice and cauliflower dish that I often make for special occasions. Certainly underrated, cauliflower just happens to be a winter vegetable that will enhance your dining experience and it's plenty good for you too. I think the reason vegetables are often absent from the dining table is because many of us grew up with vegetables that were either frozen, canned or cooked into submission so they ended up reaching the plate bland and soggy. The key to this dish is not to overcook the cauliflower. You will want the vegetable to have a just tender texture. Both the cauliflower and rice are a perfect platform for the spices that make this dish extra special.

I have adapted this from Yamuna Devi's Indian bible of authentic dishes entitled Lord Krishna's Cuisine. My regular readers will know that this book was my earliest introduction to Indian cooking shortly after becoming a vegetarian and there was no going back after that.

The recipes are easy adaptable for cooks outside of India and you will find plenty of elegant ideas to grace your breakfast, lunch and dinner tables. If you are new to Indian cooking, this is a most valuable resource, complete with tips and an extensive chapter devoted to general information about basics and important elements of Indian cuisine.

Covered in the book are all the essentials that make up the rich culture of Indian cooking. Dals, breads, vegetable dishes, dairy based dishes, chutneys, sauces and relishes, savories, snacks, sweets and beverages. This is my favorite gift to give if I think my recipient is keen on Indian food and wanting to learn how to make some wonderful dishes in their own kitchen. Perfect for novices and experienced cooks alike, how can you resist over 500 recipes complete with tips and serving ideas.

Rice and Cauliflower Pilaf

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on March 14, 2013 Simple, fragrant and delicious spiced rice pilaf with tender seasoned cauliflower — a stunning side dish for an Indian meal Print this recipe Cauliflower: 1/2 cup grated fresh coconut or dried unsweetened coconut 2 to 4 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, finely chopped 3 tablespoons fresh parsley or coriander, chopped 1/2 cup whole fat yogurt or coconut milk 1 teaspoon ground turmeric 1 1/2 teaspoons sea salt fresh ground black pepper to taste 3 tablespoons ghee or oil 1 small cauliflower, chopped into 1 1/2 inch pieces Rice: 1 cup white basmati rice soaked in 2 cups of water for 20 minutes 3 tablespoons ghee or a mixture of butter and oil, or oil 1 1/2 teaspoons cumin seeds 1 teaspoon brown mustard seeds generous handful of dried curry leaves 3 black cardamon pods, crushed 1 teaspoon ground coriander 1/2 teaspoon cayenne a few pinches asafetida 1 scant teaspoon jaggery or brown sugar (optional) lime wedges for garnish Instructions: Begin by preparing the cauliflower. In a food processor (or your trusty magic bullet) pulse together the coconut, chilies, ginger, parsley, yogurt or coconut milk, turmeric, salt and black pepper. Heat the ghee or oil in a large saucepan over medium heat. When hot, add the cauliflower pieces and stir for 5 to 7 minutes or until they begin to brown. Now add the coconut mixture to the pan and continue to stir for another few minutes until the cauliflower is just tender and the sauce has mostly evaporated. Transfer to a bowl and set aside. Now drain the rice, reserving the soaking water. Heat 1 1/2 tablespoons of the ghee or oil in a large saucepan over medium heat. When hot, toss in the mustard and cumin seeds and stir and for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves, cardamom pods, ground coriander, cayenne and asafetida, and stir for another minute. Add the rice to the pan and stir for one more minute. Now pour in the reserved soaking water, stir in the jaggery or sugar, and bring to a boil. Stir in the prepared cauliflower, reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let sit for 5 minutes. Add the remaining ghee, butter or oil, fluff with a fork, and serve hot or warm garnished with lime wedges. Makes 6 servings

More rice dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Buttered Lime Rice
Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla Chips
Lemon Rice with Toasted Cashews
Baked Italian Brown Rice Balls (Arancini)

Chickpea Mixed Vegetable Poriyal

This is an easy and rather mild South Indian chickpea and vegetable curry — at least according to my standards of mild as regular readers who visit this space know that I do enjoy fiery dishes. It is an ideal addition to meals anytime of year, a delicious solution for using up leftover vegetables, and if you happen to be having it on a winter day, an effective cure for those cold weather chills. This is my idea of comfort food.

Poriyal or palya are dry-textured vegetable curries that make for an elegant starter or side dish, usually tempered with aromatic seeds and spices. This one is rather substantial because of the addition of plump chickpeas and I served it as a main. All you need to balance out the meal are some savory rice and urad dal pancakes, or hot fresh cooked basmati rice and perhaps a lightly dressed leafy green salad and some pleasant background ambience to complete the experience.

This is my contribution to this month's My Legume Love Affair, a most popular event celebrating legumes started by Susan of The Well Seasoned Cook and hosted this time by the mistress herself. There are some changes afoot so stay tuned.

I'm also sharing this with Ricki's Wellness Weekend.

Chickpea Mixed Vegetable Poriyal

Recipe by Lisa Turner Cuisine: Indian Published on January 18, 2013 Simple, nourishing and delicious lightly spiced chickpea and mixed vegetable curry Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 tablespoons oil or ghee 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 to 3 fresh chilies, seeded and finely chopped 1 teaspoon sambar powder 1 teaspoon chili powder 1/2 teaspoon ground coriander 1/2 teaspoon turmeric pinch of asafetida 4 medium tomatoes, finely chopped 3/4 cup dried grated coconut a few handfuls of dried curry leaves, crumbled slightly 1 teaspoon sea salt, or to taste 1 large potato, cut into 1-inch wedges or cubes 1 cup fresh cauliflower, cut into 1 1/2-inch pieces a few handfuls of green beans, chopped Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the chickpeas are tender. Drain and reserve 1 1/2 cups of the cooking liquid. Set aside. In a large saucepan, heat the ghee or oil over medium heat. When hot, toss in the mustard seeds, cumin seeds and fenugreek seeds and stir for 30 seconds or until the mustard seeds turn grey and being to splutter and pop. Add the chilies, sambar powder, chili powder, ground coriander, turmeric and asafetida, and continue to stir for another minute. Now add the tomatoes, coconut, curry leaves and 1 teaspoon of sea salt. Cook for another five minutes, stirring often. Now add the chopped vegetables, stir, and pour in the reserved chickpea cooking liquid. Cover and simmer for 20 to 30 minutes or until the vegetables are tender, stirring occasionally. Stir in the chickpeas and cook for another 5 minutes or so, adding a little water if it is too dry. Taste for seasoning and add more salt as desired. Serve hot with Indian flatbreads and / or steaming hot fresh cooked rice. Makes 4 to 6 servings

More chickpea dishes from Lisa's spicy vegetarian kitchen you are sure to enjoy:
Chickpeas with White and Wild Rice, Cranberries and Spices
Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)
Tamarind Chickpeas
Chickpeas in a Tomato and Tamarind Gravy with Spices

Mixed Vegetable Coconut Curry

"As an Ayurvedic cook the most important ingredient we have to offer while cooking a meal is our own loving intention. When we make something for someone we give something that is personal. Our love and care goes directly into the food we are preparing and becomes part of the person who consumes it."
~ V. Sandhya

After holidays with plenty of rich food served up, our bodies begin to crave more purifying foods to fend off illness and revitalize the body and mind. Craving an easy-to-digest cleansing dose of gently spiced vegetables, I flipped through some of my favorite books and was inspired to make this simple mixed vegetable curry with coconut. This dish is simplicity at its finest and a complete taste experience when paired with some mung bean savory pancakes and a bed of hot fresh cooked brown basmati rice. Any combination of vegetables can be used, although I must admit that I was particularly smitten by the combination that I offer up here. A doctor could not have ordered a better cure for the winter chills.

The book that was the catalyst for this recipe is Mysore Style Cooking: The Secret Yogic Recipes of Mysore, India by V. Sandhya. This gem is one of the most graceful and nourishing cookbooks in my extensive collection. I am eternally grateful to Yogi Kitchen for the recommendation. Beautifully illustrated, strictly vegetarian, and inspired by her family's well-guarded recipes, Sandhya has a home-based restaurant where she serves yogis. If you want to learn about the healing food that comes from the region of Mysore, this is the book to get. Contained with the covers are plenty of ideas for legumes, grains, salads, vegetables, spice powders, breads, raitas and chutneys, and sweets. The majority of the offerings are vegan friendly too. Though I wish I could visit her home, I am happy to have a chance to recreate some of her delicious and nourishing recipes in my own kitchen.

This rather soupy curry is my contribution to this month's No Croutons Required. The challenge this month is to come up with a soup or salad employing the use of the leftovers. In this case, I was using up some excess vegetables I had on hand. You have until the 20th of the month to submit your inspired creation. I'm also submitting this to Ricki's Wellness Weekend and Jac's Bookmarked Recipes.

Mixed Vegetable Coconut Curry

Recipe by Lisa Turner Adapted from Mysore Style Cooking Cuisine: Indian Published on January 10, 2013 Warming, fragrant and nourishing curry made with assorted fresh vegetables simmered in a spicy coconut sauce Print this recipe Paste: 2 cups dried shredded coconut 4 1/2 cups water 1 teaspoon poppy seeds 2 to 3 fresh green or red chilies, seeded and chopped 1-inch piece fresh ginger, peeled and chopped 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon cayenne, or to taste pinch of asafetida 1 cinnamon stick, broken into pieces 3 whole cloves water as needed Curry: 1 tablespoon olive or sesame oil 2 cups fresh dill, trimmed and finely chopped 1 cup cauliflower florets, cut into 1-inch pieces 1 medium potato, chopped 2 medium carrots, chopped 1 cup green beans, chopped 1 cup green peas, fresh or frozen 1 cup spinach, chopped 2 1/2 to 3 cups water, as needed 1 teaspoon sea salt, or to taste Instructions: Soak the coconut in 4 1/2 cups water for 30 minutes. Transfer the coconut and water to a blender or food processor and add the poppy seeds, chilies, ginger, ground spices, cinnamon stick and cloves. Process until you have a fairly thick and smooth paste, adding more water as needed. Set aside. Heat the oil in a large saucepan over medium heat. When hot add the dill and stir for a few minutes or until fragrant and just wilted. Now add the cauliflower, potato, carrot, green beans and fresh peas if using. Add the paste and stir for a few minutes. Add 2 1/2 cups of water and stir in the salt. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes or until the vegetables are tender and the sauce has thickened. Add the spinach leaves and frozen peas if using, stir, and cover and simmer for another few minutes, adding more water if necessary to achieve your desired consistency. Remove from heat and serve hot with fresh cooked rice and your favorite Indian savory flatbread. Makes 6 to 8 servings

More vegetable curries you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mixed Vegetable Curry ( Sabzi Bhaji )
Simple Spicy Bottle Gourd Dal
Roasted Beet and Coconut Curry
Indian-Style Roasted Squash Curry

On the top of the reading stack: Asian Flavors: Changing the Tastes of Minnesota since 1875 by Phyllis Louise Harris and Raghavan Iyer

Audio Accompaniment: Pete Namlook

Thai Green Curry Lentil and Vegetable Soup

I've found that the experience of learning to cook at home with fresh quality ingredients has had the effect of jaundicing my experience of most restaurant food these days. Although I do like to know what's in my food, I could forgo that precise knowledge occasionally in exchange for great vegetarian restaurant fare — but the truth is that I've simply become much more critical of the flavors, textures and variety of prepared food available locally. The convenience of dining out or ordering in is generally offset by the mediocre choices available.

Happily there's one fantastic exception, and a surprising one too at least from appearances. The Thai Taste at 671 Dundas Street in London, Ontario may be located in a seedy part of town with a small uninviting storefront, and the decor may be shabby or uninviting according to ones tastes, but the friendly immigrant couple who apparently work 7 days a week and 365 days a year serve up the most amazing and authentic Thai food I've ever come across, including a pad thai and vegetarian spring rolls that easily surpass those served in the fanciest and most expensive Thai restaurants that I have visited. It's a genuine hidden secret here in town — all the food is made fresh on the premises, and across the counter you can see grocery bags filled with the fresh vegetables that the couple uses. I'd recommend takeout (519-646-2909) to minimize any distractions from the general appearance and environment, but it's a taste experience that ought not to be missed by any of my local readers and a most affordable one at that.

…unless, of course, you can do it at home instead. Almost every time I've ordered from the Thai Taste I've ordered their sublime green curry vegetable soup, and it's so delicious that I'm not even sure whether I care whether it's truly vegetarian (green curry pastes are often made with fish sauce and sometimes with shrimp paste as well), and that's coming from a strict vegetarian. Well, I'd finally been motivated to replicate the taste in my own kitchen when I prepared my own vegetarian green curry paste for this soup. I didn't hope to beat the incredible flavor of the Thai Taste's version, but I'm happy to say that I've at least replicated their wonderfully aromatic, vivid and spicy sensation. For those of you who don't live in London, this is easily just as delicious.

Feel free to substitute your own vegetable choices — broccoli, celery or corn would make good additions as well — but make sure not to overcook the veggies to preserve their tender goodness. Keffir leaves are optional, but you can find them at most Asian grocers and they do impart a refreshing element to the soup.

Thai Green Curry Lentil and Vegetable Soup

Recipe by Lisa Turner Cuisine: Thai Published on January 4, 2013 Fragrant, spicy, authentic and exotic homemade Thai green curry soup with lentils and vegetables Print this recipe Ingredients: 1 cup green lentils 1 tablespoon olive oil 1 onion, chopped 1 clove garlic, minced or crushed 1 potato, chopped 1 carrot, sliced 1 stalk lemongrass, trimmed and finely sliced 1-inch piece ginger or galangal, minced or grated 8 oz (225 g) white mushrooms, chopped 1/2 cup green beans, trimmed and chopped 1/2 cup cauliflower florets 5 to 6 cups water, as desired 1/2 red, yellow or orange bell pepper, chopped small handful of fresh or dried keffir lime leaves (optional) 1/2 cup coconut milk 1 to 2 tablespoons green curry paste, to taste 1 teaspoon sea salt, or to taste Instructions: Rinse the green lentils under cold running water and soak in several inches of fresh cold water for 2 to 3 hours. Drain and set aside. Heat the olive oil in a large saucepan or soup pot over medium heat. When hot, toss in the onion, garlic, potato, carrot and lemongrass. Sauté for a few minutes until the onion starts to soften. Add the mushrooms, green beans and cauliflower, and stir for another minute. Stir in the galangal or ginger. Add the lentils, pour in the water and toss in the keffir lime leaves. Turn up the heat to medium-high and bring to a gentle boil, then reduce the heat to low. Stir in the bell pepper, cover, and simmer for 20 minutes or until the lentils and vegetables are tender. Stir in the coconut milk and 1 tablespoon of green curry paste. Taste and add more green curry paste as desired. Continue to simmer for 2 to 3 minutes to let the flavors mingle. Remove from heat, discard the keffir lime leaves, and season with salt. Serve hot alongside a plate of hot fresh cooked white jasmine rice. Makes 8 servings

Other Thai recipes you may enjoy:
Homemade Vegetarian Thai Green Curry Paste
Homemade Massaman Paste
Massaman Curry
Thai Tempeh Patties with a Red Chili Dipping Sauce

On the top of the reading stack: cookbooks

Audio Accompaniment: silence