-
1
Heat a generous amount of oil in a medium pot (the spices absorb oil).
-
2
Fry the chopped onion, stirring a few times, for 5 minutes or until softened. Use medium heat.
-
3
Add the curry powder and spices. It's easiest and more practical to measure them before starting and mix them in a small bowl. (Curry, cinnamon, cumin, coriander, ginger, fennel seeds).
-
4
Stir well, and fry spices with the onion for about 2 minutes.
-
5
Add the peeled, chopped tomato and the sugar. (The tomatoes must be peeled and the sugar is essential).
-
6
As coconut milk separates in the tin, empty into a bowl and whisk until smooth.
-
7
Add the coconut milk, soy sauce, lentils, carrots and water to the pot with the spices.
-
8
Stir everything well, and bring to boil over higher heat. When it starts boiling, put the lid on the pot, almost closed but not quite -- tilted a little.
-
9
Reduce heat to low enough so pot simmers slowly. Simmer until lentils are tender and have absorbed the liquid -- about 20 - 25 minutes.
-
10
Add the zucchini and peas, stir through, and simmer just a minute or two, until the two last vegetables are barely done and not mushy.
-
11
Mound in a dish and keep warm until serving, or heat gently the next day. The flavor improves if made ahead of time.
-
12
Sprinkle over parsley for colour just before serving.
-
13
Serve with blobs of thick Greek yoghurt and a large bowl of sliced bananas sprinkled with lime or lemon juice. (Or a side dish of your choice).
-
14
PLEASE NOTE: This is also a perfect, all-in-one side dish for meat-eaters. It is delicious with a bowl of oven-baked chicken pieces, flavored with seasoning salt and some Thai Sweet Chilli Sauce -- which is what I served with it last night. Then it only needed a green salad and some cold white wine!
