Favorite curry.

(or how I manage to not work on my website but take a photo of my cooking prep instead.)



















Red Lentil Coconut Curry
1 small white onion, diced
1 red pepper, diced
2 serrano chiles, minced
2 garlic cloves, minced
1 t. fennel seeds
1 t. crushed red peppers
1 T. ginger, minced
1 C. dry red lentils
1 t. ground cumin
1 t. ground coriander
1/2 t. turmeric
1 T. curry powder
1 t. garam masala
3 c. water
1 14 oz. can coconut milk
1 large crown of broccoli
cilantro for garnish

Saute the onion and pepper over medium-high heat until translucent and starting to brown. Add the chiles, garlic, ginger, fennel seed, and crushed red peppers. Saute another minute. Add the lentils and spices. Continue to saute for another 30 seconds, or until fragrant.
Add the water. Bring to a simmer. Cook until lentils are soft, about 10 minutes.

Steam the broccoli separately.

Once the lentils are cooked. Turn off the heat. Mix in the broccoli and coconut milk. Let sit for several minutes to let flavors blend.

Top with cilantro.



















Kenn eats rice with his curry. I usually eat it alone or with kale. (No, seriously, kale and curry are really good together.)