Tonight I have another curry for you. This is the first Indian curry that I have ever made that actually tasted Indian. I’m not sure why but whenever I try to cook something Indian, even if its from a cookbook, it never actually tastes that Indian. I have to admit though it did taste more authentic the next day, when we ate it again. I usually use pre-made spice pastes. But this time I blended onions, garlic, ginger, chilli and tomatoes into a liquid and then add it to some simmering ground spices. Perhaps that was the key or maybe it was a fluke.
What is your secret to making an authentic tasting Indian curry?
Potato and Green Lentil Curry (vegan, gluten free, soy free, nut free)
1 onion, roughly chopped,
2 garlic cloves, roughly chopped
2-3 small red chilli
2 tomatoes, roughly chopped
1 small knob of ginger
2 tablespoons coconut oil
2 teaspoons ground cumin
3 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon sea salt
2 cups vegetable stock
2 medium dutch potatoes, peeled and chopped into cubes
1/2 red green capsicum, sliced
1.5 cups green lentils, cooked
steamed brown basmati rice, to serve
1. First place the onion, garlic, chilli, tomato and ginger in a blender. Blend ingredients so that they are mostly liquefied.
2. In a large pan heat coconut oil on medium heat until it has melted. Then add all the spices. Cook for a minute or two until it is fragrant.
3. Add the blended ingredients to the spices in the pan. Cook for another 2 minutes.
4. Add the vegetable stock and potatoes. Bring to the boil, then leave on a simmer for 20 minutes.
5. Add the capsicum and lentils and cook for a future 10 mintues, or until the capsicum has softened.
6. Serve the curry with steamed brown basmati rice