Monday, December 10, 2012

Lentil Vindaloo

This recipe came out of a deep desire to eat curry on our first sub-zero day of the winter....Brrrr!  And the need to use up some of our 150lbs of potatoes!

I originally went looking for an Aloo Mattar (potato & pea curry) recipe.  I found one that looked delicious, but I didn't have all the ingredients.

Then I remembered the Penzey's Vindaloo Seasoning in my cupboard.

I love vindaloo.

Oh, but it's traditionally made with lamb.  I don't eat much meat anymore and I'd had my fill this weekend.


Lentils!  The perfect answer!  Not only did I have some hanging out in the pantry, but they cook up right with the potatoes, no need to pre-soak or cook for hours!

Oh, and they were delicious, too.

Lentil Vindaloo
Adapted from directions for Penzey's Vindaloo Seasoning, www. 

5 TBSP Penzey's Vindaloo Seasoning
2 cups plus 5 TBSP water
6-8 red potatoes, peeled and cubed
3 TBSP + 1 TBSP coconut oil
1 large onion, minced
6 TBSP white vinegar
1 tsp salt
1 cup lentils, picked over, rinsed and drained

In a cup or small bowl, mix 5 TBSP Penzey's Vindaloo Seasoning with 5 TBSP water.  Set aside.  Heat 3 TBSP coconut oil in stockpot over medium-high heat.  Add potatoes and cook until starting to brown.  Remove from pot and set aside.  Add remaining 1 TBSP coconut oil and onions to pot, cook until starting to soften.  To the onions in the pot, add the seasoning mix, the potatoes, and the remaining ingredients.  Bring to a boil.  Reduce heat and simmer for 30-40 minutes until potatoes are tender and lentils are cooked through. 

Serve with rice or flatbread.