Sunday, February 5, 2012

Lentil Curry (Indian)

Ingredients
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

Directions 
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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