Egons Vegetarian Curry Stuff: 2-4 TB of Pataks 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) Pataks Lemon Cilantro simmer sauce (Tikka Masala, if you cant find Pataks) 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.