curry & lentils

here are two more images and another recipe from the sustainable eating article that didn't get published in Healing Lifestyles & Spas. it was so interesting to research and write - i learned a lot more about the choices we make when it comes to ingredients. the ethical gourmet and animal, vegetable, miracle are two fantastic books that i highly recommend for more information and other great resources to learn more about how to eat in a way that betters our environment. this curry is so good and uses black cod which is similar in texture and taste to chilean seabass but not as overfished.

Black Cod Curry with Lentils

2 tbs olive oil

2 carrots, peeled & chopped

1 onion, finely chopped

3 yukon gold potatoes, chopped

3 cloves garlic, minced

1 tbs grated fresh ginger

2 tbs madras curry powder

1 cup vegetable or chicken stock

14 oz. light coconut milk

2 kefir lime leaves

1 lb. black cod, cut into 1/2-inch cubes

salt & pepper

2-4 cups cooked lentils

in a large saucepan, heat olive oil over medium high heat. saute carrot, onion and potato for 5 minutes until starting to soften and brown. add garlic, ginger and curry powder and saute 1 minute until fragrant. stir in stock, coconut milk and lime leaves and bring to a boil. reduce and simmer 15 minutes, stirring occasionally. add fish and simmer until cooked, about 5 minutes. season with salt to taste and serve in a shallow dish or bowl over cooked lentils.