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Lentil Curry, ( 20 )




Source of Recipe


link


Recipe Link: http://www.stanford.edu/group/ivgrad/recipes/lentil.html

List of Ingredients




Lentil Curry, ( 20 )

8 cups red or brown lentils
12 cups water
6-8 bay leaves
10 tablespoons oil or 1 stick butter (1/4 lb)
10 onions
10 cloves garlic
5 teaspoons turmeric
5 teaspoons ground cumin
5 teaspoons ground ginger
10-12 cups chopped vegetables (great way to use
...up the sad veges hiding in plastic bags in your fridge)
5 teaspoons salt
5 cups hot water
2-3 cups coconut cream (optional)

Cook the lentils in the 12 cups of water with the bay leaves until tender,
adding more water if necessary. Red lentils should take about 20-30 minutes,
brown take about 40 minutes.
While they cook prepare the second mixture, preferably in a huge non-stick
pan with a lid. Heat the oil or butter, add the chopped onion and garlic and
the spices. Cook without browning for 5 minutes.
Prepare and cut up the vegetables into evenly sized cubes, starting with
those that take longest to cook.
Add each vegetable to the onion pot as it is prepared, tossing it with the
mixture already there and covering the pan between additions. Add the salt
and water after the last addition and cook until all the vegetables are
barely tender. Add the cooked lentils and (optional but very good) coconut
cream. Taste and add more seasonings if required. Also add more water if too
thick or add a little cornstarch pre-mixed to a smooth paste with cold water
and boil if too thin.


Serving suggestion: Must be served with rice! You can buy things like Mango
Chutney and Lime Chutney that taste fantastic and are interesting on the
side. Also good to serve yoghurt with cucumber in it as a side dish. Naan
(Indian breads) are available to buy and are good for mopping up extra
curry.

Recipe