Indian Spiced Bean Casserole

a warming wholesome dish.

  • 1 c Brown or Red (whole) lentils
  • 1 5 inch peice of kombu
  • 1 large onion, diced
  • 2 T ghee or oil
  • 1 t grated fresh tumeric ( or dried if unavail)
  • 1 tsp grated fresh ginger
  • 1 t roasted corriander seed, ground
  • 1 t roasted cumin seed, ground
  • 1 stick cinnamon
  • 1 pinch of cayenne pepper
  • sea salt to taste
  • 1 medium eggplant, diced (optional)
  • 1⁄2 head cauliflower, diced (about 5 cups worth)
  • 3 c pumpkin, cut into 2-4 cm chunks (chestnut or jap)
  • 400 g tinned tomatoes
  • 2 diced dates or 1 handful sultanas (optional if you like a bit of sweetness)

Place lentils in enough water to cover generously (about 5-6+ cups) along with kombu stick and bring to boil.  Skim any scum that forms for a few minutes, then turn down to simmer for 30+ minutes, or until well cooked. 

While lentils cook, sauté onion in the ghee at medium heat for 5-15 minutes, covered, to soften and allow flavours to develop.  Add ½ tsp salt, spices and eggplant to the pot and sauté for 5 minutes to soften the eggplant.  Then add cauliflower, pumpkin and tomatoes, cover and simmer for 10-15 minutes or until the vegetables are tender to your liking.  Adjust seasonings as needed.  You might like to add extra ghee to the pot at the end.  Great served with Orange-Cashew rice, plain brown or basmati rice.

Yield
4
Source

thanks to Stephanie from Nourish for Life

Prep Time
1 hours

Notes

Variations:
-Instead of adding pumpkin to the main dish, roast it in the oven (coated with ghee) then toss with fresh coriander for a great accompaniment.
-Add about 2 C of green leafy veggies (kale, silverbeet, spinach) to the pot at the very end to lightly cook and add color and more nutrients.
-Interchange the lentils with a different legume/bean, such as chickpeas or blackeyed beans.