Look, Laura, I'm updating my blog! I think I can manage it once a month. Maybe. This is for you, though, really: I made it last night.
"Bollywood Cupid Curry Stew"
1 tablespoon olive oil
2 1/2 cups chopped onions
2 large garlic cloves, minced finely
1 tablespoon minced fresh ginger
2 teaspoons ground coriander seeds
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons cumin seeds
1 teaspoon turmeric
Salt to taste
1 quart good-quality vegetable stock or water
1 cup red or brown lentils
2 medium potatoes, scrubbed and diced
4 carrots, diced
1/2 bunch broccoli, cut into small pieces
1/2 cup cooked chickpeas
Salt and freshly-ground black pepper, to taste
1. In a large, heavy-bottomed pot, heat the oil and add onions, cooking over medium heat for 10 minutes, stirring occasionally, until onions are brown and sweetly caramelized. Add garlic, ginger, coriander, cardamom, cumin, turmeric, and salt to taste. Saute for 3 more minutes, stirring frequently.
2. Add stock or water and lentils, bring to a boil, an simmer for 10 minutes. Add potatoes and carrots and continue to simmer around 10 more minutes until potatoes and lentils are tender. Add broccoli and chickpeas and cook 5 more minutes. Add pepper to taste and serve hot.
Tasty the day after, as well.
I made a chocolate cream pie with mixed results - I think I need to learn how to make piecrusts from scratch.