Spicy Lentil And Vegetable Dish - cooking recipe

Ingredients

1 large white onion, peeled and chopped
oil (for frying)
1 tablespoon curry powder, mild, good quality
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger (or use 1 T fresh ginger, grated)
2 teaspoons fennel seeds
3 tomatoes, ripe, peeled and chopped
1 tablespoon brown sugar
14 ounces coconut milk (400 ml)
4 tablespoons soy sauce
2 cups red lentils (the split red lentils)
1 cup carrot, chopped (about 3 carrots)
2 cups water
1 cup zucchini, chopped (or butternut squash, in julienne strips)
1 cup peas (frozen is easiest)
1/2 cup finely chopped parsley (optional)

Preparation

Heat a generous amount of oil in a medium pot (the spices absorb oil).
Fry the chopped onion, stirring a few times, for 5 minutes or until softened. Use medium heat.
Add the curry powder and spices. It's easiest and more practical to measure them before starting and mix them in a small bowl. (Curry, cinnamon, cumin, coriander, ginger, fennel seeds).
Stir well, and fry spices with the onion for about 2 minutes.
Add the peeled, chopped tomato and the sugar. (The tomatoes must be peeled and the sugar is essential).
As coconut milk separates in the tin, empty into a bowl and whisk until smooth.
Add the coconut milk, soy sauce, lentils, carrots and water to the pot with the spices.
Stir everything well, and bring to boil over higher heat. When it starts boiling, put the lid on the pot, almost closed but not quite -- tilted a little.
Reduce heat to low enough so pot simmers slowly. Simmer until lentils are tender and have absorbed the liquid -- about 20 - 25 minutes.
Add the zucchini and peas, stir through, and simmer just a minute or two, until the two last vegetables are barely done and not mushy.
Mound in a dish and keep warm until serving, or heat gently the next day. The flavor improves if made ahead of time.
Sprinkle over parsley for colour just before serving.
Serve with blobs of thick Greek yoghurt and a large bowl of sliced bananas sprinkled with lime or lemon juice. (Or a side dish of your choice).
PLEASE NOTE: This is also a perfect, all-in-one side dish for meat-eaters. It is delicious with a bowl of oven-baked chicken pieces, flavored with seasoning salt and some Thai Sweet Chilli Sauce -- which is what I served with it last night. Then it only needed a green salad and some cold white wine!