Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall

When I grow up, can I be this guy? Book after book about food growing, gathering, butchering, cooking and turning ingredients into magic have kept me comfy and cozy on many a Saturday afternoon.  River Cottage is a place I dream about. 

Curry Tonight

Dinner

INGREDIENTS

• 3 tablespoons canola oil
• 2 tablespoons chopped fresh ginger
• 2 cloves garlic, chopped
• 8 scallions, sliced, white and green parts separated
• 1 tablespoon curry powder
• 4 medium carrots (about 8 ounces), chopped
• 1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
• 1 cup red lentils
• 4 cups low-sodium vegetable broth
• kosher salt and black pepper
• naan bread and lime wedges, for serving

DIRECTIONS

1. Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
2. Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.

I need this book in my life. Really, I need someone in my kitchen cooking all the food in this book in my life.

Madhur Jaffrey