You Want me to Write the Recipe Down?

Yesterday after at the end of our monthly Zoom my friend Suzanne told me she was off to make tofu. Although she has always been in perfect shape it was not due to a life of tofu. This is new. So as I was eating my vegan stew I had made a few days before and was still eating it I sent her a photo.

“Send me the recipe.”

You all know I don’t cook with recipes so thankfully she asked for this soon enough after I had created it to remember what I put in it. After I sent it to her I remembered the tomato paste, so Suzanne, use this version and not the one I sent you yesterday. I would have loved to add broccoli, but since Russ hates that veg I didn’t put it in. You can use any vegetables you have hanging around. You can also top it with some additional protein, like sautéed shrimp or salmon or the eternal chicken. Mix it up, it’s your food.

Curried red lentil and vegetable stew

2 large yellow onions chopped

4 cloves garlic minced

2 T. Grated ginger

1 T. Olive oil

1 cup red lentils

6 cups broth, (veggie or chicken)

4 T. Red curry paste (Thai)

2 T. Turmeric

2 T. Cumin

1 T. Smoked paprika

2 T. Tomato paste

Half a head of cauliflower broken into florets

1 red pepper chopped

2 cups butternut squash, chopped

1 can coconut milk

2 cups of sugar snap peas

2 cups mushrooms, sautéed

Juice of 2 limes

2 T. Peanut butter

Put first four ingredients in big stock pot on medium high and cook until onions wilt. Add the spices and tomato paste and cook for two minutes. Add the cauliflower, red pepper and butternut squash and broth Cook five minutes. Add red lentils, cook another five minutes. Add sugar snap peas, coconut milk and mushrooms. Cook five more minutes. Add juice and peanut butter. Cook another five minutes.

Taste for salt and pepper.

Serve with rice, mango chutney and if you want to add more protein some sautéed shrimp or salmon.