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My spice cupboard continues to grow as I explore dishes from around the world.
I find myself turning to curry and chili powders of late.
These are particularly welcome in the midst of winter.
Recently I made a vegetarian dish that featured many of these spices, along with chickpeas and lentils.
This affordable, colourful dish is ideal served with a side dish of steamed basmati rice or a bowl of raita, a tangy yogurt condiment.
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Other vegetables can be included or substituted in this dish, such as zucchini, green beans, even potatoes.
This healthful winter-warmer will brighten your table.
Indian-inspired Vegetarian Chili
(Serves 8-10)
2 tbsp. (25 ml) vegetable oil
2 onions, diced
2 stalks celery, diced
4 cloves garlic, minced
1 Tbsp. (15 ml) minced ginger
1 Tbsp. (15 ml) garam masala or curry powder
1 Tbsp. (15 ml) ground cumin
1 tsp. (5 ml) ground turmeric
1 tsp. (5 ml) Indian chili powder
1 red pepper, seeded and diced
1-14 oz. (398ml) can of diced tomatoes
1/2 cup (25 ml) red lentils
1 c. (250 ml) of water
2 – 19 oz. (540ml) cans chickpeas (one drained)
4 cups (1 L) of cauliflower florets
1 c. (250 ml) frozen peas, thawed
Zest and juice 1 one large lemon
fresh chopped cilantro to taste
salt to taste
Basmati rice to serve
Lemon wedges to serve
Directions:
1. Heat the oil in a large stock pot over medium/high heat.
2. Add the onions and celery and cook for about five minutes, stirring frequently.
3. Add the garlic, ginger, curry powder, cumin, turmeric and chili powder. Cook, stirring for 1 minute.
4. Stir in the red pepper, tomatoes, red lentils and water.
5. Reduce the heat and cook until the peppers and lentils are tender.
6. Add the chick peas and cauliflower. Cover and gently simmer until the cauliflower is just tender.
7. Stir in the peas and lemon zest and juice and heat through. Season with salt to taste.
8. Add cilantro (if using).
9. Serve with basmati rice and lemon wedges.
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