Recipe for a lentil curry anyone?!
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
1 tbsp olive oil
1 salad onion, sliced
2 garlic cloves, chopped
? tsp turmeric powder
? tsp cumin seeds
? tsp mild curry powder
2 green cardamom pods
1 tbsp tomato purée
100g/3?oz canned lentils, rinsed and drained
50ml/2fl oz hot vegetable stock
50ml/2fl oz double cream
salt and freshly ground black pepper
2 hot ready-made chapattis
Method
1. Heat the olive oil in a frying pan over a medium heat. Add the onions and garlic and fry for two minutes, until soft.
2. Add the spices and cook through for two more minutes.
3. Add the tomato purée, lentils, and vegetable stock. Bring to the boil, then reduce the heat to simmer for five minutes.
4. Add the cream and season with salt and freshly ground black pepper.
5. To serve, pour the lentil curry into a warm bowl with the warm chipattis served on a plate alongside.
Answers: Lentil curry
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
1 tbsp olive oil
1 salad onion, sliced
2 garlic cloves, chopped
? tsp turmeric powder
? tsp cumin seeds
? tsp mild curry powder
2 green cardamom pods
1 tbsp tomato purée
100g/3?oz canned lentils, rinsed and drained
50ml/2fl oz hot vegetable stock
50ml/2fl oz double cream
salt and freshly ground black pepper
2 hot ready-made chapattis
Method
1. Heat the olive oil in a frying pan over a medium heat. Add the onions and garlic and fry for two minutes, until soft.
2. Add the spices and cook through for two more minutes.
3. Add the tomato purée, lentils, and vegetable stock. Bring to the boil, then reduce the heat to simmer for five minutes.
4. Add the cream and season with salt and freshly ground black pepper.
5. To serve, pour the lentil curry into a warm bowl with the warm chipattis served on a plate alongside.
Lentil Curry
Ingredients:
1 onion, finely chopped
2 tablespoons curry powder
2 sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, stemmed and separated into florets
1 cup lentils, rinsed
2 (14 1/2 ounce) cans diced tomatoes with juice
Steps:
1. Heat a large sauce pan or dutch oven over medium heat and add sauté liquid or pan spray.
2. Add onion, and cook 5 minutes, or until softened, stirring often.
3. Stir in curry powder and cook 1 minute, stirring constantly.
4. Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 C water.
5. Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender. (Add additional water as needed.).
Good luck & enjoy! =)
YOU OUT FOR A DOSE OF THE SHITS OR WHAT?
Have a look on the conveyor belt, Bruce. You'll find a lentil curry recipe between the cuddly toy and the teasmade set.
1 cup lentils (colour irrelevent, I use red)
4 cups vegetable stock
1 medium onion (chopped)
3 garlic cloves (chopped or minced)
2 medium carrots (diced 1 cm)
2 celery ribs (diced 1 inch)
2 cups cabbage (1/2 small head, finely sliced)
1 (15 ounce) can diced tomatoes
2 teaspoons curry powder
3 tablespoons fresh cilantro
salt and pepper
Rinse lentils in strainer and sort through, removing debris.
Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
Add curry powder and mix to bring out its flavour.
Add rinsed and drained lentils, broth and tomatoes.
Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
Add cilantro and season with salt and pepper to taste.
Serve over rice / toast / etc.
Notes:.
I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
I play fast and loose with the quantities - very forgiving recipe.
Servings are a guess, I tend to make lots and use up all the vegies I can find.
You need a cup of red split lentils and half a cup of small yellow lentils (not the split ones!). You can get them at your local Asian supermarket.
Wash the lentils well. In a saucepan cover the lentils with water, add salt & cayenne to taste, ground cumin & coriander 1desert sp, one quarter tsp turmeric powder, 1desert sp tomato paste. Simmer until lentils are soft. If it starts to get too dry, add more water as necessary.
In a frying pan heat about 4tbsp oil and when hot add sliced garlic (1 clove). When garlic begins to brown, add both oil and garlic into the lentil curry and stir well. You can cook it for a couple of more minutes. Garnish with chopped mint leaves.
Serve with boiled rice.
Enjoy.