Monday, December 10, 2012
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.
Adapted from directions for Penzey's Vindaloo Seasoning, www. penzeys.com
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.