Vegetable Curry
adapted from Fresh by John Bishop

3 tbsp butter
1 onion, chopped
3-4 cloves garlic, chopped
1 Tbsp ginger, peeled and finely chopped
2 stalks celery, chopped
2 carrots, peeled and sliced into ¼ inch rounds
2 cups small cauliflower florets
1 Yukon gold potato, peeled and cut into large dice
1 sweet apple, peeled, cored, cut into large dice
¾ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
¼ tsp cayenne pepper
1 Tbsp toasted brown mustard seeds
14 oz canned coconut milk
2 cups vegetable stock or water
2 Tbsp tomato paste
¼ cup red lentils
2 large field tomatoes, cored and cut into large dice
½ cup peas
2 tbsp coarsely chopped fresh cilantro

In a large, deep pan over medium heat, melt the butter and sauté your onion, garlic, and ginger for about 5 minutes or until translucent. Add the carrot, celery, cauliflower, potato, and apple, then cook, stirring, for about another 3-4 minutes. Stir in turmeric, cumin, coriander, garam masala, cayenne pepper, and mustard seeds. Keep stirring and cooking about another 3 minutes. Add the coconut milk, vegetable stock, tomato paste, and lentils. Give it a good stir to blend everything together, then simmer uncovered for 20-25 minutes.

Add the tomatoes and peas, stir, and simmer another 15 minutes. Sprinkle with coriander and serve with steamed rice and naan bread.

Serves 4-6