Click for source (I’ll be adding my own photo as soon as I prepare this again, myself.)
I love a good curry and this is one of the easiest and most versatile you’ll come across. It is simple and delicious, but also very healthy and low in fat. Rinse the lentils well, however, or I won’t be responsible for the after-effects.
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Kat’s Lentil Curry
2 Tbsp. vegetable oil
1 large onion, finely chopped
1 green pepper, chopped
2 Tbsp. curry powder (at least)
2 tsp. freshly grated ginger (or 1 tsp. dried)
2 Tbsp. flour
2 cups chicken or vegetable stock
1/2 cup raisins (I use golden Sultanas)
1/4 cup flaked coconut
1 tart apple, peeled and grated
1 tsp. each: ketchup, sugar and Worcestershire sauce
1 can lentils, rinsed and drained
Saute onion in oil until tender. Add green pepper and stir-fry for a few minutes. Stir in spices and flour until veggies are coated. Add stock slowly, stirring constantly. Add remainder of ingredients except for lentils. Simmer for 5 minutes. Add lentils and stir to blend. Adjust seasoning. (I usually add another Tbsp of curry and 1 extra tsp. of ginger)
Simmer another 10 to 15 minutes and serve over cooked Basmati or Jasmine rice. Garnish with parsley or cilantro. (Goes really well with the nutty flavour of any brown rice too.) Or try it with pasta, couscous or noodles. Anything goes, really and leftovers heat really well too.
N.B. For a nice variation, add diced, cooked, sweet or regular potato. Chickpeas (garbanzo beans) may also be used in place of lentils to great effect.