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Recipe Information

• Yield: Makes 6-8 dinner portions

From Jason Aufrichtig, chef/owner of Counter Culture

Ingredients

Curried Vegetables

• 2 zucchini
• 3 yellow squash
• 1 onion
• 1 carrot
• 2 stalks celery
• 2 cloves of garlic
• 2 tomatoes
• 1 green pepper
• 1 cup garbanzos
• 2 tablespoons garam marsala-curry powder
• 1 tablespoon ginger
• 1 tablespoon cardamom
• 1/4 cup olive oil

Lentils

• 2 cups French lentils
• 1 chopped onion
• 2 cloves garlic
• 1 chopped carrot
• 1 chopped celery stalk
• 1 tablespoon thyme
• 2 tablespoons cumin
• 3 bay leaves
• Salt and pepper to taste

Mango Chutney

• 4 cups mango
• 1 tablespoon ginger
• 1/2 chopped onion
• 2 chopped Serrano chiles
• 3 lime leaves
• 1 stalk lemon grass
• 1 tablespoon brown sugar
• 1/4 cup vinegar
• 1/4 cup cilantro
• 1 tablespoon curry powder

Cubumber Riatta

• 2 cucumbers peeled, seeded and chopped
• 1/2 chopped onion
• 2 tablespoons minced mint leaves
• 1/2 cup yogurt
• 1 tablespoon cumin
• Salt and pepper

Directions

Curried Vegetables

1. Chop zucchini, yellow squash, onion, carrot, celery, garlic, tomatoes, green pepper. Mix together in a bowl.
2. Add garbanzos, curry powder, ginger, and cardamom.
3. Saute together in olive oil.

Lentils

1. Combine ingredients
2. Salt and pepper to taste.
3. Sauté in water; add water and cook until tender.

Mango Chutney

1. Combine ingredients.
2. Add drop of water and cook until thickened.

Cucumber Riatta

1. Salt and pepper to taste and mix together all ingredients.
2. Serve vegetables over lentils, top with riatta and chutney.