||[Jun. 21st, 2005|05:52 pm]
CURRY IS YUM!
Uh-oh, this community needs to be spiced up again! Surely y'all have some more recipes to share. I'm new here, a gourmet graduate student cook from California living in Hungary until the rest of the summer.|
I love curries when the weather starts getting hot. The spicy heat actually cools the body down. So I tried making this lentil/potato/pea curry yesterday, with some minor changes and substitutions, and it turned out quite tasty.
How I made it, based on what I had around and had access to here in Budapest, was more or less as follows:
Lentil, Pea, and Potato Curry
Lentils, peas and bite-size cubes of potato in a richly-spiced tomato and coconut milk gravy.
4 tablespoons oil (vegetable and olive mix)
4 onions—finely chopped
5 cloves garlic—minced (crushed)
4 teaspoons powdered ginger (but I wish I'd used fresh)
2 teaspoons fresh-ground cumin
2 teaspoons ground turmeric
1 teaspoon fresh-ground cinnamon
1 teaspoon paprika
2 dried chilies, crushed
some dried red pepper flakes
A mess of potatoes, peeled and cut into bite-size cubes
1 cup red lentils
a kilo of fresh tomatoes—chopped
1 14-ounce can coconut milk
about 2.5 cups homemade chicken stock
2 teaspoons garam masala
1.75 teaspoons salt
1 teaspoon brown sugar
2 cups freshly shelled green peas
2 tablespoons chopped fresh mint (though I would have liked coriander if I'd had it
juice of half a lemon
1 cup basmati rice
HEAT the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally. ADD the garlic and all spices except garam masala and cook, stirring, for 1 minute. ADD the potato and lentils and stir to coat with the spice mixture. ADD the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. REDUCE the heat to medium and simmer, covered, for 20 minutes, stirring occasionally. WHILE the curry simmers, cook the rice. ADD the peas to the curry and simmer, uncovered, for 5 minutes. REMOVE from the heat and stir in the cilantro and lemon juice. SERVE on a bed of rice.
If you make it, I think you'll like it and find that it's nice and easy. But I'd recommend trying it as it is in the original recipe, since most of my substitutions and changes were due to limitations to what I had -- and wanting to double the amount because of my mess of new potatoes wanting to be eaten. But do cook it with fresh tomatoes if you can get them affordably (they're actually cheaper than canned here and so much tastier, of course).
Also, interestingly, I almost like the taste better today -- like with a good soup, it has had a chance for the flavors to merge together overnight. I don't have lots of curry cooking experience, so I'm just learning now.