Green Lentil Curry
1 t finely grated ginger
1 garlic clove, mashed to a paste
2 t ground coriander
1 t ground cumin
3 T canola oil
1/4 t cumin seeds
1 small shallot, minced
1 T tomato paste mixed with 1 T water
1 1/4 cups dried green lentils
1/4 t ground turmeric
4 oz. green beans, cut into 3/4-in. lengths
4 oz. kale, stemmed and leaves finely chopped
1 medium carrot, peeled and thinly sliced
1 cup finely chopped cilantro or parsley
1/2 t cayenne pepper
Salt to taste
DIRECTIONS
In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Sir in the tomato paste and cook until thick, about 1 minute longer.
In a saucepan, combine the lentils with the turmeric and 5 cups of water, bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, 3/4 of the cilantro or parsley and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro or parsley. Simmer for 5 minutes, then serve with steamed basmati rice, warm naan and plain yogurt. Serves 4.