November Lentil Curry

Last night's weather featured a lightning storm complete with wind-slung hail and an unsettled greyhound who velcroed herself to me for hours. Training horses was out, so I caught up on seed starting, then simmered a Dutch oven full of a favorite cold-weather dish.

I created this curry last November (hence the name), when a series of published recipes failed to offer sufficiently pronounced flavors. Though I've pictured it here with brown jasmine rice, my curry is even better served with whole wheat naan.


November Lentil Curry
Vegetarian

1 medium onion, diced
1 cup sweet potato, diced
1 1/2 Tbs olive oil
1 Tbs fresh ginger, grated
6 cloves garlic, minced
1/2 tsp red pepper flakes
2 Tbs curry powder
2 14-0z cans vegetable broth
1/4 cup tomato paste
4 tomatoes, diced
1 1/4 cup lentils
1 Tbs red curry paste
4 Tbs plain yogurt, optional

Heat Dutch oven over medium flame. Saute onion and sweet potato in olive oil until onions turn yellow (4-5 minutes). Add ginger and garlic; saute 2 minutes. Add red pepper flakes and curry powder; saute 1 minute. Add next five ingredients (broth through curry paste) and simmer until lentils are fully cooked (about 30 minutes). Remove from heat. Stir in yogurt, if desired, immediately before serving. Serves 4.