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.
tops spluttering and crackling, add curry leaves and green chillies.
oft and browned. Add the curry paste and cilantro and cook
inger, 1 tablespoon of the curry powder, coriander, and cumin and
n a heavy-bottomed large soup pot on medium until a
teaspoons Bonito Fish Powder soup stock.
Stir gently, cover
ith South Indian lentil curry
Sambhar (South Indian Lentil Curry):
Heat half
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.
saute carrots, onions and curry powder (or curry paste) in oil on
rocessor then put in a soup pot. Add a 1/2
TBS broth in medium soup pot. Saute onion in broth
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
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.
In a large soup pot, saute onion in oil until clear.
Add curry powder & cook for 1 minute.
Stir in stock, squash & apples. Bring to a boil.
Simmer, covered until squash & apples are fork-tender.
In a blender (or food processor)puree tofu and soup in batches
Return to pot & season w/ salt & pepper.
pple with 1 tsp of curry powder, stirring from time to
Place all ingredients except vinegar, salt and pepper
in soup pot and simmer covered for 45 minutes, stirring occasionally. Add the cider vinegar; season with salt and pepper.
Thin with water or chicken broth as desired.
Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.