Red Lentil Curry

3 Tbsp vegetable oil

2 Tbsp chopped fresh ginger

3 cloves garlic, chopped

8 green onions, white and green tops, separated

1 1/2 Tbsp curry powder

1/2 tsp cumin

1/4 tsp garam masala

3-4 medium carrots

1 large russet potato, peeled and cut into 1-inch pieces

1 cup red lentils

4 cups chicken broth or stock

kosher salt and black pepper

Naan bread and lime wedges, for serving

Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic and green onion whites and cook, stirring frequently, until softened, about 3 minutes. Stir in the curry powder, cumin and garam masala. Add the carrots, potato, lentils, broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until lentils and vegetables are soft, about 15-20 minutes. (We allowed it to cook about 45 minutes. We wanted the vegetables to be very soft.)

To serve, sprinkle the curry with the green onion tops, and serve with naan and lime wedges.

Note: The recipe reviews indicated that the curry lacked enough flavor so we increased the amount of curry and added the cumin and garam masala. We were really happy with the end result!