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!
- 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
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.