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Curry recipe

Discussion in 'The Lighter Side' started by ghschirtz, Jun 15, 2007.

  1. ghschirtz

    ghschirtz

    225
    0
    Aug 3, 2006
    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.
     
  2. pesticidal

    pesticidal Eh? CLM

    11,814
    22
    Jun 5, 2002
    North Dakota

  3. Navy HMC

    Navy HMC

    1,136
    0
    Oct 23, 2005
    Piped ashore
    If you go to an Indian restaurant, it's in the "Lighter Fare" part of the menu? :headscratch: :dunno:


    :supergrin: :tongueout: :supergrin:
     
  4. After 6 trips to the John you'll be a bit lighter.