Carbon-Conscious Cooking - Book - Page 44
Turmeric
Curry Stew
tastes even better the next day
1/4
cup olive oil
4
cloves garlic, thinly sliced
1
yellow onion, diced
2-inch ginger, minced
3
tbsp turmeric, minced
2
tsp red pepper flakes
½
tsp cayenne pepper
2
small potatoes, chopped
1
cup dried lentils
1
can of coconut milk
1
bunch spinach, torn
salt and pepper to taste
In a Dutch oven, cook oil, garlic, onion, ginger, salt, and
pepper, for about 5 minutes.
Add turmeric, red pepper flakes, cayenne pepper, and
cooked chickpeas, along with more salt and pepper, for
about 10 minutes.
Add potatoes, lentils, coconut milk, and 3 cups of water.
Bring to a boil then simmer for 20 minutes before adding
spinach and cooking for an additional 7 minutes.
Serve with rice or pita, optionally with fresh mint and a
dollop of yogurt.
Chickpeas and any hardy greens also work well.
carbon footprint
The footprint of chicken, a protein found
in many curries, is equivalent to a car driving 16 miles, while that of lentils is equivalent to 2 miles.
That’s 14 miles less.
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