Red Lentil Coconut Curry

Here's an adaptation of a recipe from the cookbook "Simply in Season" that used the following ingredients from the share: 1/2 cabbage from last week's share; 1 head of broccoli, and 2 small zucchinis. Serves 8-10, quite a crowd or good for leftovers!

1 large onion (minced)
2 T. olive oil
1 T. garlic (minced)
1 T. ginger root (peeled and minced)
1/2 t. curry powder
1 1/2 t. garam masala
dash of red pepper flakes (to taste)
1/4 t. ground cinnamon
3 bay leaves
13.5 oz can of coconut milk (preferably lite)
1/4 c. tamari or soy sauce
1 c. tomato sauce
2 c. dried lentils (preferably organic)
6 c. water
1 medium-sized head of broccoli (or cauliflower), cut into 1 1/2 inch florets
1 large sweet potato (peeled and cut into 1 inch cubes)
1/2 head of cabbage (cut in 1 1/2 inch pieces)
1-2 cups of peas (optional)

In a large soup pot saute minced onion in olive oil over medium-high heat until transparent but not browned. Add garlic, ginger and all dried spices, reducing heat to medium-low. Cook and stir constantly for 3 minutes; do not let onion or spices brown.

Add coconut milk, soy sauce and tomato sauce to the pot and simmer on low heat for 20 minutes, stirring often.

Add red lentils, sweet potato and water, cooking over medium heat for 15 minutes until lentils and sweet potato are soft. Add broccoli/cauliflower, and zucchini, cooking until just tender. Add the peas and cook until just heated through or tender.

Serve over brown rice, quinoa or other grain of your choice with toppings such as Indian chutneys and pickles and plain yogurt. Optional: Serve with naan or whole grain bread for dipping!