Recipe: Lentils and Vegetable Curry

The Adventist churches in the southern part of Alaska will be getting together on Vank Island (a short distance south of our island) in a few weeks. Our church is responsible for putting together Sabbath lunch. I've been trying to come up with an interesting recipe that doesn't involve a huge amount of prep work, exotic ingredients, or complicated cooking steps. One idea that's been suggested is haystacks (taco salad using corn chips for non-Adventist readers). I think we'll still do that, but as I'm not a huge fan of haystacks, I'd like to put something together that is interesting and different from usual camp fare. And that's how I ended up with this curry recipe.

This is a basic lentil curry recipe that can be varied by changing the vegetables added to the curry. If the chili pepper isn't hot enough, cayenne powder can be added to adjust the heat to your liking.

I haven't done it yet, but I think it should be possible to use a slow-cooker with this recipe. Step 1 would have to be done in a frying pan and the contents transferred to the slow-cooker. Steps 2 through 4 would then be done as a single step and all added to the slow-cooker. The tomato paste (step 5) would be done a few minutes before serving. (Adding the tomato too early will probably prevent the lentils and possibly other vegetables from softening properly.)

Lentils and Vegetable Curry

Serves: 6 to 8

Prep time: 15 minutes

Cook time: 60 to 70 minutes

Ingredients

• 3 tbsp. vegetable oil
• 1-inch piece of ginger, finely grated
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced or crushed
• 1 hot chili pepper, seeded and chopped (or to taste)
• 2 tsp. ground cumin seeds
• 2 tsp. ground coriander seeds
• 1 tsp. garam masala
• 1 tsp. ground paprika
• 1/2 tsp. ground turmeric
• 1-1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 3 cups water
• 1 cup dry lentils, sorted and rinsed
• 2 to 3 cups total of one or more of [carrots, potatoes, cauliflower, zucchini, or others], cut into 1/2 to 3/4-inch dice
• 1/2 cup chopped cilantro leaves and stems, divided
• 2 tbsp. tomato paste

Directions

1. Heat vegetable oil in a large pot over medium heat. When hot, fry ginger, onion, garlic, and chili pepper until onion begins to turn golden, 10 to 15 minutes.
2. Add water and lentils. Bring to boil, then lower heat, cover and simmer for about 20 minutes.
3. Meanwhile, prepare vegetables.
4. Add vegetables from step 3, cumin, coriander, garam masala, paprika, turmeric, salt, black pepper, and half of the cilantro. Stir to combine. Bring back to boil, then lower heat again, cover and simmer for another 20 to 25 minutes until vegetables are tender.
5. Add tomato paste and stir until dissolved and well mixed. Add more salt if needed. Continue to simmer another 5 to 10 minutes until the curry takes on a thick consistency as the lentils break down.
6. Remove from heat, add remaining cilantro, mix, and serve with (Basmati) rice or flatbread.