Stoat Lentils
==============

Time for a one-stop slop!  Makes about 3.5L (fills a 3.5kg yoghurt
container). It's vegan, contains no garlic, and is pretty spicy as
written.  You can use only one habanero pepper or substitute serrano
or jalapeño peppers instead if you prefer less heat.

Equipment
---------

1 large pot
1 stirring implement
coffee or spice grinder (or mortar and pestle if you're bored)
immersion blender

Ingredients
-----------

## Spice mix

1 tbsp cumin seed
1 tbsp coriander seed
1 tbsp black pepper
1 tsp black mustard
1 tsp red pepper flakes
6 curry leaves
2 tsp turmeric powder
1 tsp merquen powder

## Base sauce

6 tomatoes
4 oz tomato paste
2 habaneros
1 can coconut cream
2 red bell peppers (capsica)
2 large red onions
2 large white onions
1 bunch cilantro
1 tbsp ginger paste
1 tbsp olive oil
salt to taste

## Curry components

1 head cauliflower
500g spinach, chopped
1.5 cups brown lentils
0.75 cups yellow split peas


Spice mix preparation
---------------------

Toast the 4 types of seeds and pepper flakes lightly in a dry frying pan.  They
should be just on the edge of smoking for about 5 minutes.

Put the toasted spices into the coffee grinder with the curry leaves and
powders.  Grind until fine.

Base preparation
----------------

Dice onions, tomatoes, cilantro and bell peppers well enough that an immersion
blender can get through them.  Dice the habaneros as finely as possible.

Saute the ginger paste in ~1 tbsp olive oil.  Toss in the spice mix when the oil
is hot and spread out.  After 30 seconds toasting the spices, add the onions and
saute gently, adding a bit of water at a time as the onions caramelize.

When the onions are getting soft and brown, add the diced tomatoes, habaneros,
cilantro, tomato paste, bell pepper and coconut cream.  Pour in about a half a
cup of water.  Bring to a boil and let it boil down until the vegetables are all
nice and soft.  Immersion-blend until smooth.

Curry preparation
-----------------

Chop the spinach into small patches (~1cm on a side).  Chop the cauliflower into
similar-size chunks.

Add the lentils and yellow split peas.  Boil in the base until they're nearly
soft enough to eat.  Add the spinach and cauliflower.  Salt to taste.  Once the
lentils and peas are soft enough to eat (~5-10 minutes), remove heat.  You don't
want the lentils to be too soft -- they should retain some chewy texture and
largely intact skin for the most part.

Serving
-------

Serve over rice with diced cilantro garnish and a dollop of sour cream.