Yellow Lentil Curry With Bok Choy Food

LENTIL STEW WITH TURNIPS, BOK CHOY AND MUSHROOMS

Steps:

• Preheat the oven to 375F. Toss the turnips with 2 tablespoons olive oil and place on a rimmed baking sheet. Roast in the oven until tender and lightly browned, about 18-22 minutes. Toss halfway through cooking. Heat 1 tablespoon olive oil in a large heavy bottom pot over medium high heat. Add the onion and sauté until soft and translucent. Add the garlic and ginger and cook, stirring occasionally, for about 2 minutes. Remove the mixture from the heat and tip it into a bowl. Add the remaining 1 tablespoon olive oil to the pot and add the mushrooms, cook, without stirring for 1 minute. Give a good stir and then continue to cook until the mushrooms are nicely browned on all sides, about 3-5 minutes. Remove the mushrooms from the pan and add them to the bowl with the onion mixture. Add the lentils, red pepper flakes, coconut milk and broth to the pan. Bring to a simmer, cook until the lentils are tender, about 18-20 minutes. Add the bok choy stems, mushroom and onion mixture and increase the heat to high and cook for another 5 minutes or until the mixture has thickened. Add the bok choy leaves and roasted turnips. Keep on low heat for about 10 minutes so all the flavors have a chance to meld. Divide the stew between bowls and top with plenty of minced cilantro and salt and pepper to taste.

YELLOW LENTIL & COCONUT CURRY WITH CAULIFLOWER

Steps:

• Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.
• During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).