A spicy, lentils based curry
- 2 c chopped vegetables -- mix and match options: potatoes, carrots, eggplant, squash, pumpkin, spinach (frozen ok)
*** OR ***
2 -3 lbs. chicken cubes
- 14 oz. can of chicken broth
- 2-3c water
- 1t salt
- 1 onion, thinly sliced
- 3T oil
- 1” ginger root, crushed
- 8 garlic cloves, crushed
- 3T white vinegar
- 14 oz. can diced tomatoes
- 1-2 green chilies (optional)
- 2T chopped, fresh
- cilantro (optional garnish)
Rinse and drain lentils in the packet. In a large pot, combine lentils, chicken stock, salt and 2c water. Bring to a boil and simmer on low until soft. Add additional water, if needed (~30 minutes).
When lentils are cooked soft, whisk them to a smooth, soup-like consistency. Keep to the side.
In another large pot, heat oil and fry onion on medium until golden-dark brown. Add crushed ginger and garlic, fry 2 min.
In a separate bowl, add 3T of vinegar to the masala (spice) packet and mix until a consistent paste forms. Combine with onions in pot and fry for 2 minutes.
Stir in chicken or vegetable mix, being sure to coat with the oil and spices. Add in 1c water, can of tomatoes and chilies. Continue to cook for ~30 minutes, until meat is tender or until vegetables are soft.
Add in cooked lentils and simmer for 5 additional minutes.
Garnish with cilantro and serve over hot rice or with naan (flat bread).