ith South Indian lentil curry
Sambhar (South Indian Lentil Curry):
Heat half
ouple of minutes.
Add curry powder and mix to bring
Heat a medium saucepan and add the curry paste. Cook, while stirring, for 1 minute or until fragrant. Add the lentils, bay leaves, onion, and sweet potato, ginger and chicken stock. Bring to the boil and reduce the heat to low.
Or until the sweet potato is cooked. Season with salt and black pepper.
Place the cooked rice on 4 serving plates, spoon over the curry and scatter with coriander leaves.
econds.
5. Add curry powder and stir another 10
Wash lentils several times.
Heat oil in a pot and add chopped onion.
When onion is light brown in colour, add the lentils and about half of the water.
Stir.
Now add curry powder, chilli powder, mustard and salt.
Simmer until lentils are cooked, adding more water of needed.
Add milk about 5 minutes before removeing pot from the stove.
Split peas can be used instead of lentils.
oss with 1 tbsp of curry powder. Set tofu aside and
tops spluttering and crackling, add curry leaves and green chillies.
minutes.
Add garlic, curry powder, nutmeg, cinnamon, and pepper
ow heat, combine lentils, onions, curry powder, salt, turmeric and 2
Heat oil in a large saucepan over high heat. Saute onion for 3-4 mins, until tender. Add cumin, mustard seeds, garlic and curry leaves. Cook for 1-2 mins, until fragrant. Add stock, sweet potato, 2 cups water, tomatoes, lentils and chili. Bring to a boil, reduce heat and simmer for 35-40 mins, until vegetables are tender. Add spinach and simmer for 1-2 mins, until wilted. Remove from heat and add basil.
Serve curry with rice. Garnish with sliced almonds and basil. Serve papadums and yogurt on the side.
Add onions, Thai chiles, garlic, curry leaves, and cinnamon stick. Saute
Heat oil in a large skillet on medium heat. Saute onion 3-4 mins, until tender. Cook beef in 2 batches, 4-5 mins, until browned.
Return all beef to pan with curry paste. Cook, stirring, 1 min, until fragrant. Stir in stock, tomato and lentils. Season. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, until beef is tender (adding more liquid as needed).
Stir in beans and cook 4-5 mins, until beans are tender. Serve with steamed rice, pappadums, yogurt and chutney.
he onion softens. Add the curry paste and cook and stir
ins, until golden brown. Add curry powder and cook for 20
Heat a large non-stick pan and dry fry the onions and garlic for 1-2 mins until soft.
Add the peppers and curry powder and cook for a further minute.
Add the remaining ingredients and simmer gently for 20 minutes until the lentils are cooked, topping up with a little extra vegetable stock if required.
Serve.
nce they stop spluttering, add curry leaves.
Stir-fry until
about 20 minutes.
Mix curry paste, curry powder, turmeric, cumin, chili
ostly evaporated.
Add the curry paste and tomato puree stirring
Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil.
Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.
heat olive oil over medium heat.
optional- if you want the sweet potato soft, microwave for 2-3 min
add shallots and cook until soft.
add ginger and garlic and saute for 1-2 minute.
add curry powder and mix thoroughly.
add sweet potatoes, lentils, and broth.
bring to a boil then simmer at least 45 minute.
the longer this simmers the better! before serving increase heat to high and stir in the cilantro and lime juice.