**cookbook photograph of the following recipe: Lentil Curry with Steamed Vegetables Ingredients: - 1 cup dried brown lentils or green lentils - 3 cups water or vegetable broth, divided - 1 small yellow onion, diced (about 1 cup) - 4 garlic cloves, minced - 1-inch ginger, grated - 1 tablespoon curry powder - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1/2 teaspoon ground coriander - 1/2 teaspoon sweet paprika - 1/2 teaspoon turmeric - 1/2 cup tomato puree - 2 cups baby spinach, packed - Fresh lime juice, to taste - Salt, to taste - 1/4 cup chopped cilantro for garnish - 2 ounces full fat coconut milk (optional) - 10 ounces of steamed vegetables of choice (such as broccoli, cauliflower, carrots, collard greens, green beans, etc.) Instructions: 1. Cook the lentils: In a small saucepan, bring 2 cups of water or vegetable broth to a boil. Add 1 cup of lentils and reduce heat to a simmer. Cook for about 20-25 minutes, or until the lentils are tender but still hold their shape, and all the water has been absorbed. 2. In a separate saucepan, add the diced onion, minced garlic, and grated ginger. Sauté over medium heat for about 5 minutes until the onion is translucent and aromatic. Stir in the curry powder, garam masala, cumin, coriander, paprika, and turmeric. Cook for an additional minute, stirring constantly. 3. Add liquids and tomato: Pour in 1 cup of vegetable broth and add the tomato puree to the saucepan. Stir well to combine all the ingredients. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together. 4. Add cooked lentils and spinach: Add the cooked lentils to the saucepan and stir them into the curry mixture. Continue to simmer for another 5 minutes to allow the lentils to absorb the flavors. Then, add the [...]** - Image #4 <@1108156646464696363>
cookbook photograph of the following recipe Lentil Curry with Steamed Vegetables Ingredients  1 cup dried brown lentils or green lentils  3 cups water or vegetable broth, divided  1 small yellow onion, diced about 1 cup  4 garlic cloves, minced  1inch ginger, grated  1 tablespoon curry powder  2 teaspoons garam masala  1 teaspoon ground cumin  12 teaspoon ground coriander  12 teaspoon sweet paprika  12 teaspoon turmeric  12 cup tomato puree  2 cups baby spinach, packed  Fresh lime juice, to taste  Salt, to taste  14 cup chopped cilantro for garnish  2 ounces full fat coconut milk optional  10 ounces of steamed vegetables of choice such as broccoli, cauliflower, carrots, collard greens, green beans, etc. Instructions 1. Cook the lentils In a small saucepan, bring 2 cups of water or vegetable broth to a boil. Add 1 cup of lentils and reduce heat to a simmer. Cook for about 2025 minutes, or until the lentils are tender but still hold their shape, and all the water has been absorbed. 2. In a separate saucepan, add the diced onion, minced garlic, and grated ginger. Sauté over medium heat for about 5 minutes until the onion is translucent and aromatic. Stir in the curry powder, garam masala, cumin, coriander, paprika, and turmeric. Cook for an additional minute, stirring constantly. 3. Add liquids and tomato Pour in 1 cup of vegetable broth and add the tomato puree to the saucepan. Stir well to combine all the ingredients. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together. 4. Add cooked lentils and spinach Add the cooked lentils to the saucepan and stir them into the curry mixture. Continue to simmer for another 5 minutes to allow the lentils to absorb the flavors. Then, add the ...