Nothing like a little fusion food when a winter storm grounds you for the weekend.  The potatoes make it feel stick-to-your-ribs stew-like while the coconut, curry and jalapeno zing your tastebuds like your favorite Thai restaurant.  You ought to try this one!

Ingredients

• 1/2 lg onion, diced
• 3 jalapenos, seeded and minced
• 1 to 2 cloves garlic, minced
• 1 T chili powder
• 2 potatoes, cubed
• 1/2 c red lentils
• 1/2 t salt
• 2 c vegetable broth
• 15 oz can kidney beans, drained and rinsed
• 1 1/2 T Thai red curry paste
• 1/2 can (15 oz) light coconut milk
• 15 oz can petite diced tomatoes

Instructions

Saute onion and peppers in medium size pot over medium heat for 5-7 min. If they stick to pan, add small amount of water. Add garlic and sauté a min more. Add chili powder, potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Cover and simmer for 15 – 20 min. When lentils are cooked and potatoes are tender, add remaining ingredients (beans, coconut milk, curry paste, tomatoes) and heat through. Taste and adjust seasoning.

Adapted from PPK.