Wednesday, January 20, 2010


I love Indian cuisine (as if there were a cuisine I didn't love), but until very recently it has been nearly impossible to get because there just weren't many Indian restaurants around. Thankfully, that is changing, but in the meantime I have had to learn to go it on my own. To that end I have learned to make a few Indian dishes, and this is one of them. This is a pretty basic, hearty vegetarian curry recipe, perfect for a cold wintry evening. Or a summer one if you're in the mood. Anyway, make this dish soon!


1 Tbsp Canola Oil
1 Large Onion, Diced
2 Cloves Garlic, Minced or Crushed
2 tsp Fresh Ginger (I like the stuff in the jar)
2 tsp Ground Coriander
1 tsp Ground Cumin
2-3 tsp Curry Powder
1/2 tsp Ground Cinnamon
1/2 tsp Chili Powder
1/4 tsp Cayenne Pepper (or to taste)
1 Potato, Cut into Bite-Sized Pieces (about 2 cups)
3/4 Cup Red Lentils
1- 14 Ounce Can Diced Tomatoes, including juice
1- 14 Ounce Can Coconut Milk
2 Cups Veggie or Chicken Broth
1 tsp Garam Masala
1 tsp Salt
1 tsp Brown Sugar
1 Cup Green Peas (Frozen is fine, no need to thaw)
2 Tbsp Chopped Fresh Cilantro

Heat the oil in a large sauce pot over medium heat. Cook the onions for about 10 minutes then add the garlic, ginger, and dried spices and cook, stirring, for about one minute. Add the potato and lentils and stir to coat with the spices. Add the tomatoes with their juice, coconut milk, broth, garam masala, salt and sugar. Bring to a boil, reduce heat to a simmer and cover and cook until the lentils and potatoes are very soft, about 30 minutes. Add the peas, and simmer, uncovered, about 5 minutes until the peas are hot. Stir in the cilantro and serve with rice and/or naan.

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