We love the warm flavor that garam masala brings to our lentil stew. This essential component of Indian and other South Asian cuisines is a sweet aromatic blend of dry-roasted ground spices that may include: coriander, green and black cardamom, cinnamon, cloves, bay leaves, nutmeg or mace, ginger, black pepper, and cumin. Our suggested substitution in the recipe works well, but it isn't quite as authentic.
1 1/2 cups brown Basmati rice
1 tablespoon vegetable oil
1 large onion, chopped
2 tablespoons minced, peeled fresh ginger
1 1/2 teaspoons garam masala (or 1 1/2 teaspoons curry powder plus 1/4 teaspoon ground cinnamon)
1 garlic clove, chopped
4 cups water
2 cups green lentils, picked over and rinsed
1 pound sweet potatoes, peeled and cut into 1/2-inch chunks
1 can (14 1/2 ounces) diced tomatoes
1 can (14 to 14 1/2 ounces) vegetable broth (1 3/4 cups)
1 bag (9 ounces) fresh spinach or 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
1. Prepare Basmati rice as label directs.
2. Meanwhile, in 6-quart saucepot, heat oil over medium heat until hot. Add onion and cook 8 to 10 minutes or until tender and lightly browned. Stir in ginger, garam masala, and garlic, and cook 1 minute. Add water, lentils, potatoes, tomatoes, broth, and 1/2 teaspoon salt; heat to boiling over high heat.
3. Reduce heat to low; cover and simmer 25 minutes or until lentils and potatoes are tender, stirring occasionally. Add spinach; heat through. Serve stew with rice.
(based on individual servings)
Total Fat: 5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 675 mg
Carbohydrates: 97 g
Fiber: 17 g
Protein: 25 g
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