Chickpea and Potato Curry

February 14, 2007.   This is a favorite, and i should really make it again sometime.
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curry powder (grind in a coffee grinder, or mortar & pestle, if you need to relieve some stress):
1T black peppercorns
2t ground coriander (i had some left over)
2t whole cumin
1t turmeric powder
1t black mustard seeds
1/2t whole fennel
1/2t cilantro
1/2t crushed red pepper
1/4t anise seed
1/4t nutmeg
1/4t cinnamon
1/4t allspice
3 cardamom seeds

vegetables:
1 onion, diced
4 jalepenos, diced (store-bought... weak)
3 cloves garlic, minced
28oz yukon gold potatoes, cut into 1/2-inch or so cubes
28oz can whole tomatoes (meant to get diced...)
1/2 bag of dried chickpeas, soaked per the bag & then cooked for about 1/2 an hour. (i think 2 cans of them would work just fine)

oil:
2T peanut oil
1T olive oil
2t sesame oil
1/2T butter

get the oil hot in a large, deep skillet. dump the curry powder in, and stir it around & let it cook for a minute or so, then add the onion, garlic, and peppers. cook all of that until the onions are looking limp and translucent, and then add the potatoes and stir them around for a bit before adding the tomatoes and chickpeas. i think i also added around 1/2 the tomato can of water, just so everything could cook down nicely. the canned tomatoes also bring a bit of salt, so you don't have to add too much (i like adding soy sauce to it). simmer until it's thickened & everything is soft, 30 minutes is good, an hour is better (and it's even better the next day).

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.