Now, I’ve been putting off posting my curry recipe, even though it is amazing, because I’m worried that Americans aren’t big curry eaters? My only experience is my hubby and his family though, who eschew most spicy foods. Though hubby has an admirably open mind when it comes to trying new things, and he really likes my curry, so I should be open to bragging about the recipe in front of Americans.
So, my curry is inspired by Indian Cuisine that I partook of in England, but it is certainly not faithful to any particular type (i.e. jalfrezi, tikka masala, biryani, etc.). It also does not contain much for oils & dairy, which really cuts down on the calories. Adding meat or not is entirely the dealers choice – you’d simply brown it, and then simmer it in the sauce for at least 10-15 mins. I leave mine for an hour to really absorb the flavours and start to break down.
So, onwards with the actual recipe!
To serve 4 (with BIG portions) you’ll need:
1/2 an onion, chopped
2tsp minced garlic, or 2 chopped garlic cloves
1 bell pepper, chopped
1 cup water (optional: use chicken stock or add 1tsp of chicken stock powder for extra ‘body’)
1 tbls tomato paste
Seasonings: cumin, turmeric, curry powder, ginger, garam masala (in the spices section of most grocery stores now, but not Walmart. If you can’t find it, leave it out), chili powder, salt & pepper. I use onion & garlic powder on everything so feel free. You can also add coriander but I hate that stuff.
1/2 cup frozen peas
1 carrot, cooked (boiled/steamed, your choice)
1 cup lentils
First, cook the onions for a few minutes. Add the pepper, you want to kind of soften it, but I get impatient and toss in the garlic a couple of minutes later. I use that 0 calorie cooking spray to lubricate, or you could use your preferred oil, or even a bit of water on the bottom. Once your onions/peppers are softened, add the water. Then mix in the tomato paste & seasonings. I don’t measure seasoning, so my only advice is, go very lightly on them, at least at first. A lot of cumin gives it too much of a spanish/mexican aroma. Too much chili powder and you’ll be steaming from the ears before you’re done eating. So a sprinkle of each will do. Add the peas and steamed carrots, and simmer this mixture for however long the peas take to soften (shouldn’t take longer than 5 mins).
Now, here comes the secret part, mentioned in the title, that only the brave, faithful warriors who read this far will get to see. When I first made this dish I was totally winging it, using up what I had, and at this stage my curry looked awful. Lumpy and watery, like a baaad soup. And I have no idea what normal culinary tricks are used to thicken sauces. So, I got out my blender! And I blended it! And it became this thick, creamy-looking, orange thing that looked like curry! With flecks of green and red! Then I tossed it into the slow cooker (optional, you can go straight to simmering it on a low-ish heat), added the lentils, and an extra cup of water for them to absorb, and set it on high until hubby got home (about 2 hours).
Then I mixed in some fresh parsley, scooped it on top of wild rice, and hubby and I went to town on it! Calorie-wise, it is amazing because it’s all veggie!
This is the calories in 1/4 of the recipe. Not including rice.
One my hubby made :)