I have to recommend the recipes in The Curry Bible by Jacki Passmore; we’ve tried a few so far and they’ve been excellent quality and variety-wise.  The base spice mix for this curry (from pg. 90) is my favorite so far.  There are so many curries, and they go beyond the pre-bottled store curries for sure.  We have made this recipe several times, and it is a pleasant mix of hot and spice.  It could very easily be made hotter with more/other peppers.  We’ve modified the original to be less hot to work for both of our palates.  (I’m more of a heat fan.)   The original calls for chicken as the main ingredient, but I wanted to give lentils a try as an alternate option; it’s also a little more affordable.  The lentils also hold up well in the curry, even as they are already cooked. (I was a little nervous it would be mush.)

1 lb lentils, made according to package directions

3 dried red chilies, seeds removed (I used 1 each of guajillo, ancho, and mulato chiles)

1 1/2 teaspoon coriander seeds

1/2 teaspoon black peppercorns

4 teaspoons cardamom

3/4 teaspoon cloves

1 teaspoon cinnamon

1/2 teaspoon fennel seeds

1 tablespoon salt

7oz dried coconut (unsweetened)

Oil (I used olive)

1 large onion

4 cloves garlic

1/4 teaspoon ginger

1 1/2 teaspoon star anise

6 oz tomato paste (I used the whole 12 oz can to use it up.)

2-3 cups water

2 tomatoes

1 fresh chili pepper (I used Poblano)

Additional salt to taste

Lemon juice

Make the lentils in a pot according to package directions.  (Ours were at medium heat – simmer/boil for about 20 minutes, and they were tender.)  While lentils are cooking, prepare the curry. (When the lentils are done, remove from heat and drain.)  Roast the coriander seeds in a pan on medium-low heat for a minute or two and remove from heat.  Put the deseeded peppers, roasted coriander, peppercorns, cardamom, cloves, cinnamon, fennel seeds, and salt in a blender and blend to a powder.  Add coconut and blend until fine.

 

 

 

 

 

 

 

 

Heat the oil in a pan.  Chop the onion and add to the pan.  Let cook for a few minutes, stirring as needed.  (The onions don’t need to be completely soft.)

 

 

 

 

 

 

Crush the garlic- (a garlic press works well) and add to pan with the onion.  Add the ginger.  Don’t let the garlic cook too long- you don’t want it to burn.  Add the star anise and tomato paste.

 

 

 

 

 

 

Stir in the cooked lentils slowly.  Add the water- you don’t want soup, but you don’t want it to burn.  Keep stirring frequently to prevent sticking.

 

 

 

 

 

I chopped and added the tomatoes and chili pepper at this point (you may want to wear gloves with the pepper), but depending on how cooked you would like them, you could add them earlier.

 

 

 

 

 

 

Almost done!  I cooked the mixture with the added vegetables for about 5 minutes more, so they were not cooked completely through.  Keep stirring as needed, and add more water if needed so that the lentils do not stick to the pan.  Season with additional salt to taste, and top with a splash of  lemon juice.

 

 

 

 

 

 

Enjoy!!! Remember to have fun and experiment with curry!

 

Also, here are some quick general spice equivalents, if you have whole spices:

1 stick cinnamon= 1 teaspoon

1 pod cardamom= 1 teaspoon

1/4″ piece ginger= 1/4 teaspoon

1 star anise pod= 1/2 teaspoon

1 whole clove= 1/4 teaspoon