cloud Posted July 28, 2013 Share Posted July 28, 2013 Lentil Curry - as cooked for the BBQ 1kg red Lentils 4 large white onions, chopped 4 large potatoes, peeled and roughly diced in to 2cm cubes Half a bulb of garlic, peeled and crushed Root ginger, about a 5cm length, peeled - crush half, slice the remained One red chilli, sliced with seeds 4 tablespoons curry powder 2 tablespoons turmeric 2 tablespoons ground cumin 1 tablespoon sugar 2 teaspoons chilli powder 1 teaspoon salt 1 tin chopped tomatoes Put all the lentils in a large pot and simmer in a little water - start with enough water to cover the lentils and add more when necessary to keep the mixture sloppy Meanwhile, sweat the onions a little vegetable oil in a large flat pan, don't allow them to brown Mix all the spices, sugar, salt and crushed ingredients together and add them to the onions with the fresh chilli Cook for 5 minutes on a high heat. Add more oil as necessary to form a dry paste Add the tin of tomatos and simmer for a few more minutes Boil the potatoes but aim to keep them firm (I prefer waxy potatoes) When the lentils are ready (aim for soft but not mushy), stir in the curry paste, sliced ginger. Add the potatoes and mix. Quote Link to comment Share on other sites More sharing options...
Plum Posted July 28, 2013 Share Posted July 28, 2013 Great thanks Cloud Quote Link to comment Share on other sites More sharing options...
