Red Lentil Curry
I learned to love the spices of India when I was part of a study program and lived there for a summer. It was a wonderful experience. I had never eaten spicy or spicy hot foods like those that I was served. Our study program was to learn about the country and different aspects of the Indian Culture. We did it by taking courses at the University of Delhi, living with families in the city and village and by traveling the country. It was an exciting adventure! When we first arrived, we were invited to the home of one of the professors for an evening. I remember that the food was so hot I wasn't certain that I could eat it..my eyes watered, my tongue burned and I must have been all shades of red! I was on fire...it was hot, really hot, but the flavors were wonderfully intense.
I left India appreciating the land, the people, the food and the culture. When I got home, I learned that not everybody shares the same appreciation for Indian Cuisine and sometimes I thought I would always be eating it alone! Over the years, Mr. T has come to appreciate the flavors.
To accompany the Grilled Chicken Tandoori-Style, we made a red lentil curry for a side dish. It was really tasty.
Red Lentil Curry
adapted from Real Simple
3 Tbsp vegetable oil
2 Tbsp chopped fresh ginger
3 cloves garlic, chopped
8 green onions, white and green tops, separated
1 1/2 Tbsp curry powder
1/2 tsp cumin
1/4 tsp garam masala
3-4 medium carrots
1 large russet potato, peeled and cut into 1-inch pieces
1 cup red lentils
4 cups chicken broth or stock
kosher salt and black pepper
Naan bread and lime wedges, for serving
Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic and green onion whites and cook, stirring frequently, until softened, about 3 minutes. Stir in the curry powder, cumin and garam masala. Add the carrots, potato, lentils, broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until lentils and vegetables are soft, about 15-20 minutes. (We allowed it to cook about 45 minutes. We wanted the vegetables to be very soft.)
To serve, sprinkle the curry with the green onion tops, and serve with naan and lime wedges.
Note: The recipe reviews indicated that the curry lacked enough flavor so my daughter increased the amount of curry and added the cumin and garam masala. We were really happy with the end result!
I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.