Lentil Curry

Ingredients:

oil
1 onion
2 cloves garlic
1 tbsp minced ginger
1 - 2 teaspoons curry paste
1 pepper (red or green, doesn't matter)
2 chopped tomatoes (or 1 cup canned diced)
1 - 2 cups chopped vegetables (cauliflower, zucchini, eggplant, etc)
1 cup cooked lentils
1 cup light coconut milk
1 small tart apple
2 cups spinach, coarsely chopped (I forgot to add this to the curry that Eliana enjoyed so much.)
(chopped peanuts to garnish. I didn't put these on, obviously.)

Method:

Sautee onion in oil for 2 - 3 minutes, then add ginger and garlic for another minute.

Add slower-cooking vegetables and curry paste. Cook a few minutes.

Add faster-cooking vegetables and lentils. Cook a bit more.

Add tomatoes and cook till most of the moisture is gone, then add coconut milk and the apple. Simmer five minutes, then add the spinach, cooking until it wilts.

I also added a half-cup of currants this time (which were a big hit), and, as noted above, omitted the spinach. Because I used uber-hot Thai chili sauce (rather than the milder curry paste), I muted the heat for the kids with pretty close to a half-and-half mix of plain rice and curry. The curry wasn't really that hot, but I thought I'd err on the side of caution when feeding it to them the first time. Eliana, original spice girl that she is, opted to skip the rice. In all three bowls. :)