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Curry recipe

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

  1. ghschirtz


    Aug 3, 2006
    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.
  2. pesticidal

    pesticidal Eh? CLM

    Jun 5, 2002
    North Dakota

  3. Navy HMC

    Navy HMC

    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.