Name: South Indian-Style Lentil and Vegetable Stew
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: Sea salt; Sweet potato, 1, peeled and cut into ½-inch (12-mm) cubes; Frozen okra, 1 cup (4 oz/125 g), chopped; Carrot, 1, peeled and chopped; Small Japanese eggplant, 1, cut into ½-inch (12-mm) cubes; Tamarind concentrate (such as Tamicon), 2 teaspoons; Brown mustard seeds, 1 teaspoon; Garlic, 1 tablespoon finely chopped; Curry powder, 1½ teaspoons; Ground coriander, 1 teaspoon; Dried red lentils, ½ cup (3½ oz/105 g), picked over and rinsed; Unsalted butter, 2 tablespoons; Garlic naan bread (I like Stonefire’s garlic naan), ¾ lb (375 g); Fresh or frozen curry leaves (optional), ¼ cup; Cumin seeds, ½ teaspoon; Cayenne pepper

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Called “sambar” in India, this stew is at once filling and healthy. The sweetness of the vegetables is tempered by the tart tamarind paste that is stirred into the soup after cooking. I serve the soup with warm, puffy flatbread.

Ingredients

Dried red lentils, ½ cup (3½ oz/105 g), picked over and rinsed
Curry powder

Method

Preheat the oven to 400°F (200°C). In a saucepan, place the lentils, curry powder, coriander, and 1 teaspoon salt. Stir in 4 cups (32 fl oz/1 l) water and bring to a boil, stirring frequently to make sure the lentils don’t stick to the bottom of the pan. When th

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South Indian-Style Lentil and Vegetable Stew

Ingredients

Method

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