Heya people :)
 Ghosty writing and I got some nice vegetarian food for you. :) Again... ^.^'
Well, this little cub loves veggie food, even if I'm not a vegetarian.

Another Indian dish, one of the Dal family again ... a sort of hearty, spicy stew made from a base of legumes.
Not necessary super-hot (as my stomach says "Nope"), but with lots of spices.


Ingredients:
(serves 2-3)
100g red lentils
200g green beans
1 cauliflower
1 can of chopped tomatoes
2 garlic cloves
1 onion (I use 1/2 red onion & 1/2 yellow onion)
1 small bundle of coriander leaves (some people don't like the taste, they find it soapy (it's a genetic things actually). In that case, just leave it out or you might try parsley)
200g greek yoghurt
salt, pepper, sugar
clarified butter or Ghee
300-400ml vegetable stock or broth (don't use powdered broth if you don't have to)
1-2 tsp coriander seeds (ground)
1 tsp cumin (ground)
1 tsp turmeric
1 stick of cinnamon
1 bay leaf
1 little piece of ginger
1-2 tsp of a good curry power
(I used two different curry powders from a manufactory called "Ingo Holland Spices", High quality spices, no added MSG or yeast extract. Usually without added salt, only a few mixtures include a bit of salt.
A roasted curry powder named "Curry Annarpurna" and spicy, fruity one called "Curry Mango".
They might be difficult to get outside of Europe, but make sure to take a good quality)

Preparation:
Wash green beans, cut off the ends, then cut them in half. Clean the cauliflower by removing the leafs, brown spots, a bit of the center stem and if necessary, worm wholes (cauliflower is know to have those sometimes). Cut into pieces and then wash thoroughly to remove dirt (and chase out insects XD).
Peel onion and garlic and cut into fine cubes. Wash coriander leafs, carefully dry them then chop them. Peel ginger and grate finely.
In a large enough pot, heat some clarified butter or Ghee. Add onions, bayleaf and cinnamon sticks and gently fry until the onions turn glassy. Now add the garlic, ginger, cumin, turmeric, coriander seed and curry powder and continue to gently on low heat. Make sure you do not burn the spices.
Pour in the chopped tomatoes, then add the red lentils and about 300ml of vegetable broth or stock.
Bring everything to a boil, turn down the heat again and let it simmer for about 5-7 minutes.
Now add the green beans and the cauliflower, let it cook on low hear for another 15-20 minutes, until the vegetables have reached the desired level of softness.
Season to your taste with salt, pepper, sugar and the rest of the spices. Remove cinnamon stick and bay leaf.
While the stew is cooking, mix your greek yoghurt with the chopped coriander leaves, salt and pepper. Save some coriander for decoration.

Dress your Dal onto a soup plate, apply a generous blob of coriander joghurt and sprinkle with some fresh coriander leafs.
And now ... please enjoy!