Lentil and veggie curry recipe

 Sometimes I cook a meal, it's alright but I'm not excited about leftovers.  On occasion, though, I cook something and I can't wait to see those leftovers in my lunch pail.  

Tonight was one of those days.  

I read cooking websites, watch cooking videos, try to soak up facts, then turn around and use them around my food intolerances/allergies to create good food.  

For instance, every meal always features garlic, online.  I can't do that so I eliminate it.  

Tonight I made a lentil/vegetables curry.  I am very happy with how it turned out.  I'm going to share the recipe but I think it's important to state I had very good quality, fresh, spices.  This won't turn out if you use that 4 year old little jar of "curry powder" that expired 2 years ago.  

It features the following (you need all of them).  It does feature "hot" chili powder but not much in relation to the amount of food cooked.  It has a kick but I'm a White girl, if I can eat it, almost anyone can.  

• Madras curry powder I bought a 7 ounce bag today and used a Tablespoon to make this.  Madras curry is different from regular curry, it has different spices in the blend.  Important to use this.  I love the way it smells and tastes.  
• Kashmiri Chili powder.  You've heard me talking about this for a while and it is worth the hype.  Excellent.  I haven't used any other chili powder since I got this I put it in my chili even.  
• Garam Masala.  I don't know much about this, it is a finishing spice when making curry.  You'll see I only added it at the end, it breaks down if it cooks too long.  
• I used "Mix Dal" from the import store which is basically just "lentil blend".  You could use either the red or the brown grocery store lentils here, or if you want to get fancy you could do half of each.  
• Another note, I found this a very filling meal.  I had a one cup portion for dinner (I'm a big eater) and it was almost too much.  

One thing I've learned making curries, it's important to have a good, BIG, heavy pot WITH A LID.  

First, you want to soak those lentils so you don't get gassy after you eat them.  I did an experiment on myself years ago and I have to soak those lentils.  I used 1 cup dry and about 3 cups water, 1/2 teaspoon salt.  I left them in the fridge for a few hours, poured them in a strainer, rinsed them off, and set them to the side.  

1/4 cup vegetable oil or butter 

1/2 chopped onion 

1 T Madras curry powder 

1 t Kashmiri Chili powder

Heat up the oil and add the onion and spices.  

This is what I used but you could vary this somewhat.  

2 medium red potatoes, chopped 

1/2 sweet potato, chopped 

(You could put a chopped carrot in here as well, I didn't have a whole carrot so I didn't)

(Red pepper would be good, too, but I forgot to get one at the store)

I stirred them around for a few minutes.  I added 3 cups water (you could use chicken broth), brought it to a boil, and added the lentils.  

I texted a friend about 10 minutes later and found out I could add a can of diced tomatoes.  So I did that.  The whole can + juice.  

I covered it and stirred it every 5 minutes or so.  I had it on medium heat.  

After about 20 minutes I added half a bag (16 ounce bag so 8 ounces) frozen mixed vegetables.  It was a mix of carrots (!), corn, and peas.  I don't like any of those vegetables mushy so I didn't want them cooking the whole time.  

I had to add water periodically I would say I added about a quart over a half hour.  Or broth, if you have it.  I would NOT use the commercial vegetable broth as that has celery in it and that would be awful with the curry.  

I salted to taste.  I have to eat a lot of salt due to a medical condition so I would say add 1 t, less if you used commercial broth (which has a lot of added salt).  

I didn't, but I'm pretty sure you could add some chopped kale - a cup or so - about 10 minutes before the end.  

I tasted periodically, adjusted spices (the #'s I gave you are final numbers), and took it off the heat.  It expanded quite a bit I would say I have 3 quarts, easy.  

I added 1 t Garam Masala at the end (total).  Turned off the heat, stirred it really well another minute or two to blend the spices, and made myself a small bowl.  

I bought some nice flatbread today and had a piece with the curry.  It was very good.  I am really happy I have so much left as I want this in my lunch box all week!  

You could serve this with any kind of bread or rice.