Curry Lentils

• 1 cup mixed of any lentils & split peas
• 3 tablespoons mild yellow curry powder*
• ½ teaspoon Turmeric
• 1 1/2 tsp Salt 
• 4 cloves garlic*
• 1 teaspoon oregano
• 1 cup of mixed veggies of choice (I used frozen mix of corn, peas, carrots and green beans)
• ½ cup brown rice 
• 2 Tbs fresh lemon juice 

INSTRUCTIONS

In one pot bring 5 cups of water to a boil. Add 1 cup mixed lentils & split peas.

Add spices and chopped up garlic (don’t add the mixed veggies yet). Cook for 50 minutes on a medium flame.

In a separate pot, bring 1 and ¼ cups of water to a boil. Add ½ cup of brown rice. Cook the rice until water is absorbed on a medium flame. Never mix rice during cooking.

Add the frozen veggies to the lentils and peas and cook for an additional 5 minutes or until the the frozen veggies are equally hot as the lentils and peas. 

Remove from heat, squeeze in fresh lemon juice. Stir.

*Use mild curry powder and garlic to taste. 

Butter Chicken (Indian)

Prep Time: 25 min
Serves: 8
Slow Cooker

1 cup unsalted raw cashews
1/4 cup curry powder
1 Tbs fennel seeds
2/3 cup plain yogurt (not low fat)
1/4 cup tomato paste
2 Tbs white wine vinegar
4 cloves garlic
1 Tbs gingerroot, minced
2 lbs skinless boneless chicken thighs, cut into 1-inch cubes
1/4 cup butter
1 large onion, finely chopped
1 piece cinnamon stick
4 green cardamom pods, crushed
1 tsp cayenne pepper
1 can diced tomatoes with juice
2/3 cup chicken broth
salt and pepper to taste
1/3 cup table cream

1. In a dry skillet over medium heat, toast cashews, curry powder and fennel seeds, stirring until fragrant, about 2 min. Transfer to a spice grinder and grind to a fine powder. Set aside.

2. In a blender or food processor fitted with metal blade, process yogurt, tomato paste, vinegar, garlic, ginger and reserved cashew mixture until smooth and blended. Transfer to a large bowl. Add chicken, toss well, cover and refrigerate for 24 hours.

3. When you're ready to cook, in a large skillet, melt butter over medium heat. Add onion, cinnamon and cardamom pods and stir-fry until onion is softened, about 3 mins. Add cayenne and tomatoes with juice and bring to a boil, stirring and scraping up brown bits from bottom of pan.

4. Transfer chicken, with marinade, to slow cooker stoneware. Add tomato mixture and chicken broth and stir well. Season to taste with salt and freshly ground pepper. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.

5. Add cream to stoneware and stir well. Cover and cook on low for 10 minutes to meld flavors.

Sri Lankan Lamb Curry

Prep: 10 min
Serves: 6
Slow Cooker (4 quart)

1 3/4 lbs trimmed stewing lamb, cut into bite-size pieces
1/4 cup white wine vinegar
2 onions, quartered
5 cloves garlic
3 Tbs coarsely chopped ginger root
2 Tbs oil
1/4 cup Sri Lankan curry powder (found in asian markets)
12 curry leaves (substitute dried or fresh bay leaves)
2 cups coconut milk

1. Place lamb in a bowl. Add vinegar, stir well and set aside to marinate for 30 min. When you're ready to cook, drain lamb, reserving liquid. Pat meat dry and set lamb and liquid aside.

2. Meanwhile, in a food processor fitted with the metal blade, process onions, garlic and ginger to a smooth paste, adding a bit of water if necessary.

3. In a large skillet or wok, heat oil over medium heat. Add onion paste and stir-fry or 3 minutes. Add curry powder and curry leaves and stir-fry for 3 minutes. Add drained lamb and stir-fry until it begins to brown, about 5 mins. Add reserved marinating liquid and bring to boil, scraping up brown bits from bottom of pan.

4. Transfer to slow cooker stoneware and add coconut milk. Cover and cook on Low for 6 hours, until lamb is tender. Serve immediately.