I didn't feel like going to the supermarket today so I adapted this curry using ingredients I had on-hand from a recipe in the latest CSPI Nutriton Action Healthletter. I combined 1 cup of red lentils in a medium pot with 1/2 tsp turmeric, 2 cups vegetable broth and 2 cups water (the package and recipe both called for 4 cups water - but I had to drain quite a bit off so next time I would use less). I brought to a boil and then reduced the heat to simmer. In the meantime I sauteed 1/2 a zucchini with some crushed garlic in a little olive oil until tender, then added 2 pieces of chopped crystalized ginger (I didn't have any fresh on hand), a few sprinkles of chili powder, and garlic salt, garam marsala and curry powder (a couple hearty shakes of each). Then I stirred in one can of Muir Glen fire-roasted tomatoes (so happy to see no BPA-added to the can lining on the label!), and let it simmer until the lentils were done. I then drained the lentils and added them to to veg mix and let simmer a few more minutes to blend flavors. Just before serving I added some chopped fresh cilantro. My husband and I both loved it, and even our daughter thought it was pretty good. The fussy son, not so much, but will keep trying to introduce him to new things!
So much of our history can be learned through food!