I love experimenting with curry and try to eat vegetarian sometimes. This was a delicious and different recipe. Serves 8.

INGREDIENTS

1 cup green lentils

3 cups water

1 bay leaf

2 Tbsp + ½ tsp JF Universal Salt, divided 

2 medium summer squash, cut lengthwise into ½" thick planks 
1 red onion, cut into ½" rounds

2 Tbsp Madras curry powder

5 Tbsp olive oil, divided

5 Tbsp coconut oil, divided

1 cup raw cashews

½ cup dried dates, chopped
¼ cup dried papaya, chopped

4 cups basmati rice
, cooked (sub cauliflower rice)
⅓ cup lemon juice
, freshly squeezed
½ tsp black pepper

1 bunch cilantro, chopped

1 bunch scallions, chopped

TOPPINGS

Red onion, diced
Cilantro, chopped
1 cup crispy fried onions (sub fried shallots)

PROCESS

Combine the lentils, water, bay leaf, and 1 Tbsp of JF Universal Salt in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, cover, and cook until the lentils are tender, about 18 to 20 minutes. Drain and cool.


 

Preheat the oven to 425°. Toss together the squash, red onion, curry powder, 1 tsp JF Universal Salt, and 1 Tbsp olive oil in a large bowl. Place the squash and onion on grates; grill, uncovered, turning often, until charred and crisp-tender, about 8 minutes. When cool enough to handle, cut the vegetables into bite-size pieces; set aside.


Heat ¼ cup coconut oil in a large skillet over medium-low. Add the cashews, and cook, shaking skillet, until sizzling, 7 to 8 minutes. Add peaches, apricots, and papaya, and cook until the fruit is puffy and the cashews are golden, about 8 minutes. Drain the mixture on paper towels, and season with ½ tsp JF Universal Salt.

Place the basmati rice in a large bowl and use your hands to break up any clumps. Drizzle with remaining ¼ cup olive oil and remaining 1 Tbsp coconut oil; season with 1 tsp of JF Universal Salt. Toss to combine. Gently fold in cooked lentils, squash, red onion, cashews, fruit, and lemon juice; season with pepper and remaining 1 tsp JF Universal Salt. Fold in cilantro and scallions; garnish with diced red onion and cilantro before serving.
 

 

Adapted from Food & Wine.