Curry recipe [Archive] - Glock Talk


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06-15-2007, 19:13
Egon’s Vegetarian Curry

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.

• 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.

06-15-2007, 19:26
And this is in the Lighter Side because?

Navy HMC
06-15-2007, 20:54
If you go to an Indian restaurant, it's in the "Lighter Fare" part of the menu? :headscratch: :dunno:

:supergrin: :tongueout: :supergrin:

06-16-2007, 04:57
Originally posted by pesticidal
And this is in the Lighter Side because?

After 6 trips to the John you'll be a bit lighter.