Feeling blue? Make it all better with som really red curry!

This afternoon I spent three hours wandering around among fall leaves in the forrest. It was beautiful with the red and yellow leaves against the gray fall sky and really a very enjoyable afternoon, but when I finally returned home I was chilled to the bone. A couple of cups of hot tea later I'd thawed out a bit and decided for the perfect dinner after a day like this one. Bright red, warm and hearty curry! Both full of flavor and with the same beautiful colors as the fall leaves I'd been trudging through all afternoon.

Stew for a quite a few (about 6 people)

1 yellow onion
1 small red chili
2 tbsp grated ginger
2-3 cloves of garlic
1 tsp ground cumin
1 tbsp good curry powder
1 tsp turmeric
300 g celeriac or turnip
300 g red beets
3 carrots
2 parsnips
400 g crushed tomatoes
5 dl boiling water
1 dl red lentils
3 dl kidney beans
1 tbsp red wine vinegar
2 tsp salt
Pepper
Some oil for frying

Start of by heating a big pot to medium heat. Chop your onion, garlic and chili in fine pieces and peel and grate the ginger. Add a good lug of oil to your pot together with the onion, chili, garlic, ginger and spices. Let all of this cozy up in your pot while you start peeling and cutting the other veggies. Cut them up in fairly small cubes and add to the pot as you go. Once you're done cutting and peeling, the onion should be getting soft. Add the water and tomatoes, pop the lid on and let it simmer softly for about 30-40 minutes, until the vegetables are soft and tender. Add the lentils and some extra water if it is needed and let cook for 10 more minutes with the lid on. When about 3 minutes remain, add the beans and vinegar. Season with salt and pepper as you please and serve it up with your favorite carb. I had couscous that I'd cooked with spices, garlic and turmeric, and some green peas fried with chili, garlic, red onion, mango chutney and shredded coconut. Beautiful!