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Tuesday, March 24, 2009

a yummy curry recipe.....

onions, carrots, celery and garlic
taters, white & sweet, and red lentils
i substituted water & vegan bouillon for the broth. also shown are salt and madras curry seasoning
the curry seasoning, onions, carrots, and celery in their golden bubbly stage
yummy curry over basmati rice, i added coconut milk and peas to this one.

I’m very proud of this curry recipe I came up with. It doesn’t photograph well, as is the case with most curry, no doubt, but is very tasty if you like a nice thick curry gravy


Ingredients:
1 onion, diced
2 small stalks, or 1 large stalk celery with leaves, diced
1 cloves garlic, chopped
2 carrots, diced
2 med. Sweet potaotes, large chunked
2 medium white or russet potatoes, large chunked
3 T. olive or canola oil
32 oz. (one large carton) Vegetable broth (or chicken if you have it and are not opposed)
1 lb.organic red lentils
(*side note: I cook my red lentils for a longer period than the instructions on the package allow and this enables them to break down and contribute to the heartiness of the gravy. I like red lentils because of this reason. They cook faster than green lentils and as such are less lentil-ly in their final result.) if you want a more stable firm lentil then follow the instructions for a more viscous soup like result.
1 t. salt
2 T. madras curry seasoning (or curry seasoning of your choice involving turmeric, curry, cumin, garlic, etc.)

Add oil of your choice to a heated stockpot. Add carrots, celery, onions and saute for 4-6 min or until they star to lose color. Add garlic and curry seasoning and continue to simmer and saute until the mixture becomes golden and bubbly. Add potatoes, broth, and lentils and bring to a boil, then reduce to simmer, uncovered for 40-50 minutes, stirring occasionally. You may need to add a bit more broth, depending on the consistency

Serve over basmati rice (I season mine with saffron & cardamom pods) and enjoy.

Variations:
*add a 14 oz. can of coconut milk at the end & bring back to heat.
*add ½ c. frozen peas
* add a little chunked chicken if you don’t want to do the veggie thing.

Yum. Yum. Yum. Even if you like meat, this is a super cheap, super friendly, hearty meal that will please vegetarians and omnivores alike. Great for entertaining. Grill up some garlic toasted naan bread, sit on the floor and feast out!

3 comments:

Mike's Massive Ink said...

I can personally vouch for this recipe's deliciousness... and if you make a lot of it, the goodness lasts for days on end!

Bee Serendipitous said...

Hey Barb, I am definitely going to try this recipe...it sounds yummy and I love curry...Marlene :O)

Katie Runnels said...

Yum! I gotta try this...haven't attempted a curry at home yet! thanks for the inspiration!! xo