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Leafbiting Week 4 Recipe: Lentil Curry
8 years ago
Hossa! Welcome to Leafbiting week 4. Each year, 
Foshu runs Leafbiting and invites others to join in. I use this as a means to test my resolve and to expand my cooking repertoire into more and more tasty meals I can make throughout the year. I don't tend to cook meat for myself much anyways, so this works out great for me.
I'll look at posting some of my favorites each week until the start of December.
This week is lentil curry!
This is a recipe under construction, and I plan to adjust it a bit as time goes by.
1 large onion, finely chopped
2 - 3 inches of fresh ginger, grated or diced fine
6 garlic cloves, diced fine
1 tsp cardamom
1 tsp turmeric
1/2 tsp coriander, ground
1 tsp curry powder
1 tsp cumin
1 tsp madras curry powder
Optional heat: 1 - 2 tsp cayenne pepper
11/4 tsp salt
14 oz can coconut milk, light or full fat
5.5 oz can tomato paste
2 cups green lentils, uncooked & rinsed
3 cups boiling water
Saute the onion, ginger and garlic in a heavy pot, such as a cast iron dutch oven. Add the spices (everything else above the coconut milk) and stir frequently for 30 seconds. Add the coconut milk, tomato paste, water, and lentils and bring to a boil. Cover and cook for 40 - 45 minutes. Cut the heat and let cool a little before serving with rice of your choice, basmati or Jasmine work great.
This recipe was yanked online and added to to suit my tastes. The next time I make it I plan to add a bit of heavy cream, just a little, prior to serving to make it a bit of a richer curry. Possible additions might include green peas, potatoes, more fenugreek (methi), or serrano peppers for heat. Hopefully you enjoy lentils as much as I do. Good luck!
Foshu runs Leafbiting and invites others to join in. I use this as a means to test my resolve and to expand my cooking repertoire into more and more tasty meals I can make throughout the year. I don't tend to cook meat for myself much anyways, so this works out great for me.I'll look at posting some of my favorites each week until the start of December.
This week is lentil curry!
This is a recipe under construction, and I plan to adjust it a bit as time goes by.
1 large onion, finely chopped
2 - 3 inches of fresh ginger, grated or diced fine
6 garlic cloves, diced fine
1 tsp cardamom
1 tsp turmeric
1/2 tsp coriander, ground
1 tsp curry powder
1 tsp cumin
1 tsp madras curry powder
Optional heat: 1 - 2 tsp cayenne pepper
11/4 tsp salt
14 oz can coconut milk, light or full fat
5.5 oz can tomato paste
2 cups green lentils, uncooked & rinsed
3 cups boiling water
Saute the onion, ginger and garlic in a heavy pot, such as a cast iron dutch oven. Add the spices (everything else above the coconut milk) and stir frequently for 30 seconds. Add the coconut milk, tomato paste, water, and lentils and bring to a boil. Cover and cook for 40 - 45 minutes. Cut the heat and let cool a little before serving with rice of your choice, basmati or Jasmine work great.
This recipe was yanked online and added to to suit my tastes. The next time I make it I plan to add a bit of heavy cream, just a little, prior to serving to make it a bit of a richer curry. Possible additions might include green peas, potatoes, more fenugreek (methi), or serrano peppers for heat. Hopefully you enjoy lentils as much as I do. Good luck!
