This One Goes Both Ways

In my pantry today:

  • 1.5 c cooked moong dal
  • 1 large red bell pepper
  • 1 medium-large carrot
  • 1 large yellow onion
  • 4 cloves roasted garlic
  • 1 packet Swanson® Flavor Boost (vegetable)
  • 1 tsp corn starch
  • 1/3 c water
  • 2 tsp vegetable ghee
  • 1 tsp turmeric
  • 1 tbsp hot curry powder
  • 1/4 tsp Greek seasoning
  • 2-4 spritzes apple cider vinegar

Mince garlic and onion coarsely and add to ghee that’s melting on it’s way to M. Coat with turmeric and when translucency happens, spritz with vinegar and remove from heat. Pour contents into food processor and add diced pepper, carrot,  Flavor Boost, and remaining seasonings. Whir until there are as few chunks as plausible. Add back to pan with corn starch and water; bring contents back to a boil on M then reduce to L and let simmer, covered, for 15-20m. Whether or not you want to add dal and serve over rice, or withhold it and instead serve what you’ve got over a roasted bird, this dish can work for vegetarians or carnivores — 5 spoons!

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