Sunday, February 5, 2012

Lentil Curry (Indian)

2 T olive or coconut oil
2 onions, finely chopped
    "Spice Mix"
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground tumeric
1/2 tsp ground cinnamon
1/2 tsp chili powder

1 large potato, peeled and cubed into bit size pieces
1/2 cup red lentils
14 oz canned tomatoes, diced or chopped
1 cup coconut milk
1 cup vegetable or chicken stock
1 tsp garam masala
1 tsp salt
1 tsp brown sugar
1 cup basmati rice
1 cup green peas
2 T fresh cilantro, chopped
1 T lime juice

1.  Heat the oil in  large pan over medium heat and cook the onions for 10 minutes, stirring occasionally.
2.  Add the "Spice Mix" and cook stirring for 1 minute.
3.  Add the potato and lentils and stir to coat with the spice mixture.
4.  Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to a boil and cover with a lid.
5.  Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally while the curry simmers cook the rice. Add the peas to teh curry and simmer uncovered for 5 minutes. Remove from the heat and stir in the cilantro and lemon juice.
6.  Serve on a bed of rice.

**Substitute other vegetables or meats.

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