Wednesday, January 03, 2018

Red Lentil and Cauliflower Coconut Stew

Day 2 and we went skiing in very cold Canadian conditions.  The thermometer was reading minus 15 but with the windchill and the blowing wind it was at least 10 degrees colder.  Oh that's Celsius baby!  So comfort food is in order for Forks Over Knives month.  No Fats/Oils, No Sugars, No Salt added.

We make something similar to this but it has things like canned Chipotle in adobe sauce.  Weird right?  It came from my sister in law from a magazine.  It's ok but I really think it would be ok without the Chipotle but my hubbo religiously follows recipes.  But I'm cooking tonight.  This time, since we got home sorta late, I made it in a Creuset on the stove top.  No fussing with the slow cooker today.  Maybe when I go back to work next week.  The reason I use the Creuset is because of the ceramic lining.  Stuff doesn't stick when you don't use oil.  But also it helps that I'm using Red Lentils.  They soak up water just from rinsing.  They will fall apart.  Don't feel bad.  They also do not stay red, don't feel bad. :D

Vegan Red Lentil and Cauliflower Coconut Stew

Red Lentil and Cauliflower Coconut Stew

Rince and drain 1lb of Dried Red Lentils, about 2 1/2 cups, set aside
Put a 7 quart Creuset on medium heat on the stove with the lid off. As you chop, throw stuff in and stir occasionally.  This is the order I chopped thinking about cooking time and browning where possible.  Your onions will not brown without oil unless you have them on high heat but since I wanted to get lentils going, I didn't want to bother.

2 medium onions, (tennis ball sized or smaller), diced
1 large head of Cauliflower, chopped up randomly because you just ran in the house
4 cloves Garlic, minced
1 inch Fresh Ginger, minced
(optional 2 yellow waxy Potatoes, diced; but I had leftover Potatoes so I didn't put them in)
2 1/2 T of your favour Curry Powder
1/2 T Ground Cumin
1/2 T Ground Coriander
1/4 t Ground Cinnamon
1 t White Pepper
2 T Red Chili Flakes
1 t Turmeric
1 t Garam Masala (optional if you have it and we have a really nice one a friend brought back from India)

The spices go in with the veg in the dry pan to wake up and cook a bit.  After a few minutes continue.

1/2 - 1 T ground dried wild Mushrooms or Porcini Powder
2 l of no Sodium or low Sodium Vegetable Broth.
1 large tin of Tomatoes, squish them gently each in your hand before putting in the pan.  If you squish too fast or too hard, you will have a face full of Tomato guts.
1 can of Coconut Milk and another just before serving.

Stew until Cauliflower is tender.  Longer if you have added the Potatoes.  About 40 minutes but you can keep on low heat for longer.  I left it on like 1 until I was done with the kids.  Serve as is or over Brown Rice with Fresh Cilantro.

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