johnpalmer (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
johnpalmer) wrote2012-02-13 05:35 pm
johnpalmer) wrote2012-02-13 05:35 pm
Recipe help?
I have this dish I make. (No, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
kightp, this isn't the famous "Tuna Salad With Shredded 'Angel Hair' Cabbage" that really needs a more descriptive name, so people aren't surprised when they eat it and find out what it's really like.)
I take some oil - olive oil, or maybe clarified butter - and saute some onion. Then I throw some kale in the pan, then once it starts to wilt, I add lentils and then water, and boil it until most of the water is gone, then add garlic and let it cook, then add coconut milk, and curry powder.
And that last step, that's the problem. "Curry powder" means "we put these together, and called them curry powder." Can anyone help me figure out a good starting point for separate spices that make up curry powder in approximate ratios?
kightp, this isn't the famous "Tuna Salad With Shredded 'Angel Hair' Cabbage" that really needs a more descriptive name, so people aren't surprised when they eat it and find out what it's really like.)I take some oil - olive oil, or maybe clarified butter - and saute some onion. Then I throw some kale in the pan, then once it starts to wilt, I add lentils and then water, and boil it until most of the water is gone, then add garlic and let it cook, then add coconut milk, and curry powder.
And that last step, that's the problem. "Curry powder" means "we put these together, and called them curry powder." Can anyone help me figure out a good starting point for separate spices that make up curry powder in approximate ratios?
no subject
I have three completely different pre-mixed curry spice jars in my pantry. Garam Masala, yellow curry, just curry curry...
no subject
I'm slowly switching from strict low-carb to adding pulses, and lentils are one of the safest things to add. Their protein to carbohydrate ratio is high, and they have lots of fiber which is supposed to help slow absorption of carbohydrates, and help regulate blood sugar[1]. I know that dhal is a staple in many diets, and I already have the clarified butter to make it with, so I want to play with that a bit.
(Especially because I can make lentils before work, but other beans require either working from home or being done on the weekend.)
[1] and right about here, I remembered I was talking to a vegetarian who probably knows this better than me... ah well :-)
no subject
For one thing....I am not much of a legume fan, vegetarian or not.
That said, I will eat lentils cooked by actual Indian people who know what the heck they are doing.
I can make food with curry, but I can't cook Indian food. It's on my bucket list to learn though. I may start with Naan and stop right there as well. Though I LOVE me a good pakora, and a good saag paneer.... And now I'm craving Indian food...
(Wait, I always crave Indian food)