|Curry sure isn't pretty, but it tastes kickass.|
Serves 4 adults with rice and flatbreads
What you need:
- 1 can coconut milk (I used full-fat)
- 1-2 cups water
- 1 cup dried lentils
- 1 TB (or more) curry powder of your choice
- 1/2 tsp celery seed or celery salt
- 1/2 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- red pepper flakes
- 1/2 tsp powdered mustard seed.
- 2 russet potatoes, peeled and cut into bite-sized cubes
- 1 small carrot, peeled and diced
- 1/3 cup red onion, finely chopped
- salt (I used a cool coarse black salt from Hawaii - NOT the sulfurous kala namak salt)
- Heat a large-ish sauce pan over medium-high heat. Add the lentils, 1 cup water and 1 can of coconut milk and mix well. Now mix in your spices except the salt (adding salt early in cooking lentil can cause them to not soften). Above are the starting measurements for the spices. Add whatever you want.
- Once the liquid starts to bubble, give it another stir, put a lid on the pot (slightly askew to let a tiny bit of steam out), then turn the heat way down to low. Simmer about 20 minutes, stirring occasionally.
- Now, add in the onion, potato, and carrot. Here I added another cup of water because it had cooked down so far. Mix everything really well and put the lid on all the way. You'll cook this for about 20 more minutes on low. I set my stove timer to go off every 4 minutes to stir it. I just wanted to make sure it didn't burn to the bottom of the pot. Add more water and/or adjust your spices as needed. Cook until your potatoes are soft and everything tastes KILLER! The longer you simmer over low, the more time the spices have to develop a stellar, delicious sauce.