ghschirtz
06-15-2007, 19:13
Egon’s Vegetarian Curry
Stuff:
2-4 TB of Patak’s Vindaloo Curry Paste
2 cups lentils (green, yellow, black or mixed)
1 can garbanzo or kidney beans
½ medium red onion, chopped
½ white onion, chopped
3-4 cloves fresh garlic, chopped
2-3 cups water
½ cup white wine
Juice of one lemon
5 oz. (about 1/3 jar) Patak’s Lemon Cilantro simmer sauce (Tikka Masala, if you can’t find Patak’s)
Do this:
Combine ingredients in kettle, add water until covered lightly.
Bring to boil. Reduce heat to a rolling simmer, adding water or wine, whatever comes to hand, as needed and stirring regularly. Cook until lentils are tender, about 40-50 minutes. Check seasonings and adjust to taste.
Vindaloo is a hot curry. The wine, lemon and onion take a bit of heat out.
Variations:
• Add 1 pound of diced pork, turkey or chicken to the above.
• Mix the bean type(s).
• Red wine instead of white.
• Lime instead of lemon.
• Chop a baking potato and add.
• Pepperonici adds an interesting twist.
• Add tofu at the end of cooking but heat through. I am not proficient at cooking tofu, so this is a guess. The mild flavor may be good against the heat of the vindaloo. I will try this sometime.
Makes 6 servings as an entrée.
Stuff:
2-4 TB of Patak’s Vindaloo Curry Paste
2 cups lentils (green, yellow, black or mixed)
1 can garbanzo or kidney beans
½ medium red onion, chopped
½ white onion, chopped
3-4 cloves fresh garlic, chopped
2-3 cups water
½ cup white wine
Juice of one lemon
5 oz. (about 1/3 jar) Patak’s Lemon Cilantro simmer sauce (Tikka Masala, if you can’t find Patak’s)
Do this:
Combine ingredients in kettle, add water until covered lightly.
Bring to boil. Reduce heat to a rolling simmer, adding water or wine, whatever comes to hand, as needed and stirring regularly. Cook until lentils are tender, about 40-50 minutes. Check seasonings and adjust to taste.
Vindaloo is a hot curry. The wine, lemon and onion take a bit of heat out.
Variations:
• Add 1 pound of diced pork, turkey or chicken to the above.
• Mix the bean type(s).
• Red wine instead of white.
• Lime instead of lemon.
• Chop a baking potato and add.
• Pepperonici adds an interesting twist.
• Add tofu at the end of cooking but heat through. I am not proficient at cooking tofu, so this is a guess. The mild flavor may be good against the heat of the vindaloo. I will try this sometime.
Makes 6 servings as an entrée.