I am not an expert on Indian food, but I am slowly learning about the wonders of the not-so-subtle flavors of this cuisine. The best thing about Indian food has to be the spices and the surprising combinations of flavors. I learned how easy it is to prepare Indian food from the Food Network show Aarti Party. It’s hard not to fall in love with Aarti’s friendly personality and easy-going attitude. She makes it seem like anyone can cook Indian food and look like an expert to others.

Last year, my sister and I made an Indian feast for our parents. It was my sister’s brilliant idea and it turned out to be a real adventure. There were a lot of new spices we had to buy, some we never heard of, but it was money well spent. Since then, we learned to use the spices in many different ways. When we had all the spices and the vegetables ready, we set to work without an ounce of fear. Each of us had a dish to be in charge of and one that we shared the responsibility for. The dish we cooked together was this Indian Summer Stew. I have made it countless times since. So much that I don’t even need to look at the recipe anymore. I like to switch the veggies around to whatever I have on hand or am feeling like. This time I added a combination of sweet potatoes and young zucchini. Just make sure you add the coconut flakes and the spices. In the beginning, I though it was strange to add coconut flakes but it’s what makes the dish so strangely delicious.

In the end the dinner was a success with my parents and a really fun cooking adventure with my sister. You can find the recipe on Food Network or you can follow my adaptation here:

Indian Summer Stew:

Rinse 1 cup red lentils in a couple of changes of water. Soak the lentils in hot water for 30 minutes.

In a large soup pot, combine 1/2 lbs. sweet potatoes (peeled and cut into 1/2-inch cubes), 1/2 lbs. small young zucchini, drained lentils, 3-4 diced medium tomatoes, 1/2 cup dried shredded unsweetened coconut, 1/2 tsp. turmeric, 1/2 tsp. ground cumin, 4 cups water or enough to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes, or until the lentils are cooked through.

In a small skillet, warm 2 tbsp. canola oil until shimmering. Add 1 tsp. black mustard seeds and when they stop popping, add 1/2 tsp. (or more) crushed red pepper flakes, and 1 clove minced garlic. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup. Spoon a ladleful of soup back into the skillet (it will sizzle, be carefull), and pour back into the soup pot. Finish with 1 tsp. kosher salt (adjust to taste), 1 tbsp. agave nectar, freshly squeezed juice of 1 lime, and 1/2 cup chopped fresh basil leaves. Serve with a sprinkle of chopped fresh basil leaves or a drizzle of sriracha. Serves 6-8 people.