The Vegetarian Curry Bible

Add to the hot oil and spinkle a little salt on the top. Ensure that the pan

(Use the Basic Recipe as base)

is not too hot, you don't want the onions going brown.

Whilst the onions cook slowly, make the curry paste.

Add all the powders and seeds together in a stain-proof bowl, peel and

chop the giner as finely

as you can, along with the garlic and chilli (which can be cut into slices

or finely) and add it

Lentils add a real flavour kick to curries and help the texure.

1. 2 Handfulls dry lentils. (Canned lentils will do, if you must, but they

aren't as good, but can be

added without cooking).

all to the powder. Add the oil and vinegar and mix well. If it is too stiff,

add more oil (you

need a lot of oil to make a good curry, use olive oil if you're worried

about your health.)

Remember to stir your onions upon occasion. When they are well

cooked and clear, turn down the

2. Boil some water, half of a medium pan full, adding a generous amount

of salt.

3. Add the lentils and boil for ten mintes.

4. Turn down the heat and cook for at least 30 minutes covered, on low

(an hour if you have the

time).

heat to low and allow to cool slightly.

Push the onion to the edges of the pan and make a space in the middle.

Add the curry paste to

fill the centre and allow to cook for a minute or two. This should make

a very nice smell.

Mix the onions with the paste and cook for another minute or less. This

onion mix is the base

5. If the lentils get too thick add some more water. If too thin after

cooking, take cover off and

6. cook until the liquid is reduced a little. Liquidy isn't a problem if you're

adding to a curry, add

this liquid can replace the plain water in the big pan, or combine it with

the potato juice. Do not drain the lentils!

7. Add the lentil mix with all the other ingredients in the big pot and cook

as usual for an hour, covered, on low.

for any curry.

0. In the large pan, boil a cup of water or two, and add the stock. Add the

onion mix to this and

any other ingredients too and cook on a low heat, covered, for an hour

or so.

1. You may need to salt the curry more than I have, I like to add quite a

lot, but not everyone

has the same taste, remember that salt is a flabour enhancer and really

brings out the tastes. But

don't be like me when cooking a curry from the Hare Krishna cookbook

which called for a

'tablespoon of salt', which made the curry absolutely inedible. Upon

reflection, it was probably

supposed to be a teaspoon.

2. Add the chopped, fresh coriander about ten minutes before serving.

Example: Potato, spinach and lentil.