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In a skillet, heat 2 tablespoons of the vegetable oil over medium heat. Remove the tempeh from marinade and pan-fry until crispy on both sides. You may need to fry it in batches. Add the remaining oil if necessary, to keep the pan lubricated.

Transfer to paper towels and sprinkle lightly with salt. Set aside.

INGREDIENTS: Curry

2 tablespoons vegetable oil

½ cup minced shallots

(1 to 2 shallot bulbs,

depending on size)

1 (2 x 1-inch) hunk fresh ginger,

peeled and minced

(about 1 tablespoon)

2 to 3 tablespoons red curry paste

(3 tablespoons yields a fairly

hot result; 2 tablespoons is the

lower end of medium-hot)

1 (15-ounce) can unsweetened

coconut milk (I prefer full-fat

and not “lite”)

4 teaspoons brown sugar

1 tablespoon soy sauce

Zest of ½ lime

About 3 cups of fairly quick-

cooking vegetables, such as

1 small red bell pepper,

julienned; 1 to 2 medium-size

carrots, peeled and cut into

2-inch-long matchsticks;

1 cup cauliflower florets;

1 Japanese eggplant, sliced

lengthwise and cut into half-

moons; and/or 1 cup thinly

sliced mushrooms

4 cups cooked jasmine or

basmati rice, made from 1 ⅓

cups uncooked rice (For how

to cook rice, see page 203.)

Optional garnishes: Chopped

cilantro and/or Thai basil; ¼

cup chopped unsalted peanuts

or cashews

HERE’S WHAT YOU DO:

In a deep skillet or wok, heat the oil over medium heat. Add the shallots and ginger and cook until softened, about 4 minutes. Add the curry paste, coating the aromatics. Cook over medium-low heat for about 90 seconds, stirring continuously.

Pour in half of the coconut milk and stir to combine. Cook over medium-low heat until the coconut milk is at a lively simmer, about 2 minutes. Add the brown sugar, soy sauce, lime zest, and the remaining coconut milk, and cook for 2 minutes, lowering the heat to keep at a simmer.

Add the vegetables and stir to combine. Check the liquid level: If the liquid is below the solid ingredients, gradually add water, a tablespoon or two at a time.

Cover and cook over low heat for 10 to 12 minutes, stirring occasionally, until the vegetables are fork tender. You’ll notice that the sauce has thickened.

Spoon about ¾ cup of cooked rice into each bowl, followed by a ladleful or two of the curry mixture, then a few tempeh triangles. Dress with your choice of garnishes and eat hot.

Makes about 5 servings

Red Lentil Dal with Cumin-Fried Onions & Wilted Spinach ★ Individual Flatbreads

RED LENTIL DAL WITH CUMIN-FRIED ONIONS & WILTED SPINACH

The inspiration for this little gem comes from South Asia, where dal—a “stew” of dried beans or legumes—is a dietary mainstay and protein source. In this version, red lentils, in their gorgeous coral glory, are front and center, with ginger, garlic, and cinnamon doing a bang-up job of flavoring the pot (and perfuming the kitchen).

Thicker than a soup yet not quite a stew, this dal is difficult to pigeonhole. A potage, perhaps? And when the dal is topped off with a colorful, aromatic layer of wilted spinach, cumin-scented onions, and sweet tomatoes, words do fail to describe the experience you’re about to have.

For dipping every last morsel (and you will want to dip and sop), the same dough I use for pizza (see page 135) is shaped here into individual-size flatbreads.

KITCHEN NOTES: Make the dough for the flatbreads first. While the dough is rising, prepare the ingredients for the soup. When the dough has doubled, put the soup on the stove. While the soup is simmering, bake the flatbreads. You can also make the dough in advance and keep it in the fridge or freezer, then bring to room temperature and bake while the soup is simmering.

INGREDIENTS

2 cups dried red lentils, rinsed

6 cups water

1 (1 x 1-inch) hunk fresh ginger,

peeled but left whole

¼ teaspoon ground turmeric

2 cloves garlic, 1 peeled but left

whole, the other chopped

1 cinnamon stick (optional but

really nice)

½ bunch spinach (about 2 cups),

washed thoroughly,