I tried fresh tumeric the first time I made this. I’ve found this root, that looks a lot like ginger, at a couple different markets recently. It had less of a bitter taste that dried spices often have.
Look for the clic brand of brown lentils in the bean and lentil Indian section in Superstore if you have trouble like I did, finding brown lentils for a good price.
This is a sweet, mild flavored curry dish we’re having tonight that takes all afternoon to cook in the oven. But worth it! It’s actually quite an easy (and nutritious) meal. I found this at the blog www.nourishingmeals.com, full of recipes with wheat and gluten free alternatives.
Curry Rice and Lentil Casserole recipe:
1 tbsp oil
1 medium onion
1-2 tbsp fresh finely chopped ginger
1 tbsp fresh finely chopped tumeric, or 1 tsp dried tumeric
2 tsp curry powder
1 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1 tsp salt
1 c brown rice
1 1/2 c french or brown lentils
1 can coconut milk
5 c water
Soak rice for 4-6 hours, discard water and rinse.
Chop carrots and onion. Heat oil in steel saucepan and saute the onion for 5 minutes. Add ginger and spices, saute 2 more min on low heat. Rinse lentils. Place onion mixture, carrots, lentils, rice, and coconut milk in dish and mix. Add water and gently stir. Cover and bake for 2 hours, then uncover and bake another 20 minutes. Stir and serve.