I really enjoy Indian food. I also love the fact that this dish is so inexpensive. Lentils served with brown rice make up a complete protein source, for a fraction of the cost of meat dishes. When fresh tomatoes are available from the garden the cost is even less. The following recipe makes about 8 servings, enough for me to freeze half and still have some left over for lunch the following day. The curry paste that you use will greatly affect the flavor and heat of this dish. I did not add any curry paste this time because I prefer a milder flavor for the kids.
1 cup uncooked lentils
1 large onion, diced
2 Tbls coconut oil or butter
1-2 Tbls curry paste (opt.)
1 Tbls honey
2-3 cloves garlic, diced
2 Tbls curry powder
1 tsp turmeric
1 tsp cumin
1 tsp ground ginger
1/2 – 1 tsp chili powder
1 tsp salt
4 medium tomatoes, finely diced
1/4 cup water
2 cups brown rice, cooked
If you are soaking your lentils cover with water and add 1 Tbls whey or lemon juice 6-7 hours before cooking.
Rinse lentils, place in a pot with enough water to cover the lentils and simmer until tender (add more water if necessary).
In a large skillet or saucepan, saute the onions in coconut oil or butter.
Combine curry powder, turmeric, cumin, ginger, chili powder and salt in a small bowl.
Add curry paste, honey and garlic to onions. Add spices and cook for several minutes stirring constantly.
Add tomatoes and water, allow to simmer until tomatoes are soft (or use a can of crushed tomatoes and omit the water). When fresh eggplant is available from your garden or local farmers market you could also add 1-2 cups of diced eggplant.
Stir in lentils.
Serve with rice.
This post is part of Pennywise Platter Thursday