Red Lentil Coconut Curry

Ingredients

• 1 large onion, diced
• 1 medium fresh jalapeño chile, diced, including seeds
• 1 large carrot, cut into 1/4-inch dice
• 1 28-ounce can of crushed tomatoes
• 1 14 oz can unsweetened coconut milk
• 1 8 oz package of frozen chopped spinach
• 2 cloves minced garlic
• 2 cups mushroom broth, or water
• 2 cups yam or sweet potato, cut into 1/4-inch dice
• 2 cups red lentils
• 1 cup zucchini, cut into 1/4-inch dice
• 1 cup loosely packed fresh cilantro sprigs
• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon ground cumin or cumin seeds
• 1 tablespoon ground coriander or coriander seeds
• 1 tablespoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon white sugar

Directions

1. Cook onion in oil in a 5 litre heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes.
2. Add ginger and garlic and cook, stirring, 1 minute.
3. Add cumin, coriander, turmeric, sugar, and chile and cook, stirring, 1 minute.
4. Stir in broth or water, lentils, crushed tomatoes, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes.
5. Stir in carrot, spinach, yam, and zucchini and simmer, covered, until lentils and vegetables are tender, about 15 minutes.
6. Serve over white or basmati rice, with cilantro sprigs scattered on top.