This dish is inspired by my friend dee Hobsbawn-Smith who always served lentils when we took groups on grand galloping days of roaming Alberta’s farms. She’d often throw in ham hocks or bacon but I’ve made a vegan version loaded with great orange vegetables. Should be good for your eyesight!
2 Tablespoons organic canola oil (plus a bit more if needed)
1 teaspoon black mustard seeds
2 Tablespoons ginger paste
1 Tablespoon garlic paste
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 teaspoon turmeric
1 Tablespoon Kashmiri chili powder
1 leek, washed, greens trimmed, haved and cut finely
1 large carrot, diced
1 stalk celery, diced
1 onion, diced
1 medium yam, diced
1 cup uncooked lentils (or 2 (540 ml – 19 ounce) cans
2 cups water
1 apple, diced
¼ cup raisons
1 can (19 ounces – 540 mls) coconut milk
1 teaspoon fenugreek leaves (kasoori methi)
1 Tablespoon garam masala
¼ cup honey
¼ cup lime juice
Salt to taste
Pinch chili flakes
2 Tablespoons fresh cilantro leaves
Lime wedges
cashews
Keywords: Yam and Coconut Curry Lentils