Ingredients with Measurements:
- 1 can of Maconochie (14 oz)
- 1 cup of dried lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 can of diced tomatoes (14 oz)
- 1 can of coconut milk (14 oz)
- 2 cups of water
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- Fresh cilantro for garnish
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Rinse the lentils and soak them in water for at least 2 hours or overnight.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
3. Add the curry powder, cumin, coriander, turmeric, and paprika to the pot and stir until fragrant.
4. Drain the Maconochie and add it to the pot, along with the diced tomatoes, coconut milk, and water. Stir well.
5. Drain the soaked lentils and add them to the pot. Stir everything together.
6. Bring the curry to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils are tender.
7. Season with salt and pepper to taste.
8. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Temperature:
Medium heat for sautéing, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 30g
Protein: 15g
Sodium: 700mg
Fiber: 10g
Sugar: 5g
Substitutions for ingredients:
- Maconochie can be substituted with canned corned beef or canned ham.
- Lentils can be substituted with chickpeas or kidney beans.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use different types of lentils, such as red or green lentils.
- Add more or less curry powder depending on your preference for spiciness.
Tips and Tricks:
- Soaking the lentils beforehand will help them cook faster and more evenly.
- Be sure to stir the curry occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the amount of water depending on how thick or thin you want the curry to be.
Storage Instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the curry in a large bowl or individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve the curry with steamed rice or naan bread.
- A side salad of mixed greens and sliced cucumbers would complement the curry well.
Suggested Side Dishes:
Steamed rice or naan bread
Troubleshooting Advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the lentils are still hard after 30 minutes of simmering, add more water and continue cooking until they are tender.
Food Safety Advice:
- Be sure to cook the lentils thoroughly to avoid any risk of foodborne illness.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food History:
Maconochie is a canned meat product that was first produced in the late 19th century. It was originally used as a ration for soldiers during World War I and II. Lentil curry is a popular dish in many parts of the world, including India and the Middle East.
Flavor Profiles:
This curry has a rich and spicy flavor, with a creamy coconut milk base and a hint of smokiness from the Maconochie.
Serving Suggestions:
Serve this curry as a main dish for lunch or dinner, accompanied by rice or naan bread.
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Region: Indian