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Curried Vegetables, Lentils, Mango Chutney, Cucumber and Mint Riatta

  • Yield: Makes 6-8 dinner portions

From Jason Aufrichtig, chef/owner of Counter Culture

  • 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
  • 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
  • 4 cups mango
  • 1 tablespoon ginger
  • 1/2 chopped onion
  • 2 chopped Serrano chiles

by Jason Aufrichtig localflavor magazine

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