Curry Rice and Lentils

I made and dehydrated this around March 27, 2006 for a backpacking trip.   I should really do more of this sort of thing, because it's cheap and easy.   Reconstituting it takes about 15-20 minutes after you've added boiling water.   This fed 3 people who had just backpacked 7 or 8 miles with the peak temperature in maybe the mid 40's.   it snowed on us at one point that morning.

It's also really tasty with a handful of raisins in it.  the sweetness complements the spice and salt quite nicely.

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Lentils:

1/2C lentils
2t onion powder
1t garlic powder
1t black pepper
1t salt

put all this in a pot that's about 1/2 full of water and poil it for 45 minutes or until most of the water is absorbed/ boiled off

Rice:

1C brown rice
2T olive oil
2t sesame oil
1 medium onion chopped
1 medium bell pepper chopped
1 stalk of celery chopped
3 jalepenos chopped
4 cloves of garlic pressed or diced
2-3T curry powder
1 vegetable boullion cube
2t black mustard seeds
2.5C water

in a deep skillet heat the oil, then add the mustard seeds and get them hot. then add the vegetables and cook them down for a bit. then add the rice and stir it around until it's toasted some. add the water and boullion and curry powder and bring to a boil, then put a lid on and simmer for 45 minutes or until the water is absorbed.

Curry powder:

(sorry, no amounts, because i just wrote down what i put in, and not how much.)
coriander
cumin
funugreek
turmeric
2 cardamom seeds
crushed hot pepper
wasabi
thyme
cilantro
lemon peel
dry mustard

Veggie Lentil Curry 1

From August 16th, 2003... 

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1/2 bag of lentils
4 small yellow squash
1 medium zucchini
2 medium golden potatoes
1 medium yellow onion
1 medium jalapeno pepper
3 small cloves garlic
2-4 tablespoons extra virgin olive oil
enough curry powder to make a roux with the oil (i.e. 2-4 tablespoons)
1 12oz can of coconut milk
2-3 tablespoons soy sauce

Cook lentils in water for about 40 minutes (or as per the instructions on the bag)

 
Cook the oil & curry until the spices have started to brown slightly and are aromatic.  Add the onion & garlic and cook them for a minute or two (until translucent).  Add the rest of the veggies and stir to coat everything in the spicy oil.  Then dump the lentils in (water & all).  Add soy sauce & coconut milk.   Simmer over medium-low heat until the whole thing is at your preferred thickness, or until your rice is finished cooking.

Serve over rice.