Lentil Curry Stew - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
In a mortar and pestle, pound the garlic and ginger into a paste. Set aside. In a heavy, medium pot, heat the olive oil over medium-high heat. Add the onion and
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (2-inch) knob of ginger, peeled and roughly chopped
- 1 small onion, chopped
- 1 ½ tablespoons curry powder
- 2 teaspoons brown sugar
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 cups peeled and diced Kabocha squash (can substitute any other winter squash)
- 1 (13.5-ounce) can light coconut milk
- 1 ½ cups vegetable broth
- 1 cup dried red lentils
- 1 (15-ounce can) chickpeas, drained and rinsed
- 1 packed cup baby spinach
- Salt
- Pepper
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