Red Lentil Curry and Samosas

One of my major weaknesses is samosas.  I could eat them every day.

And I LOVE curry.  This is a new curry recipe we just tried for the first time a few weeks ago.

We used white rice; I was short on time.  But doesn't it look yummy?

2 cups lentils
1 large onion, diced
1 tablespoon vegetable oil
2-4 tablespoons red thai curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 28 oz can petite diced tomatoes, or crushed tomatoes
1-2 8 oz cans tomato sauce (add this to make the curry go farther, so it’s thinner and easier to serve over rice, or if it’s too spicy for you without it)

1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get “scummy”), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately over brown rice.

For the Samosas, I followed this recipe:

FILLING:

 2 potatoes, cooked, peeled and cubed

3/4 cup either garbanzo beans or green peas (or a mix of both... I used garbanzo beans)

1 half of a medium onion, finely diced

1/2 teaspoon mustard seeds

1/2 teaspoon fennel seeds (I actually didn't have any.... they're probably delicious, though!)

1/2 teaspoon cumin seeds

1 teaspoon garlic & ginger paste (I think people probably have this on hand, I whipped up my own version as I was making it.)

1/4 teaspoon turmeric

1/2 teaspoon red chili powder (adjust to desired heat)

1 teaspoon lemon juice

1/4 cup chopped cilantro

salt and pepper to taste

1. Add a couple teaspoons of oil to a pan set over medium heat. Add mustard, fennel and cumin seeds and cook until they begin to pop. Add garlic & ginger paste and cook 30 seconds. Add onion and cook until soft, about 3 minutes.

2. Next add in potatoes, beans or peas, turmeric, chili powder, salt and pepper. Cook for a few minutes, until potatoes are coated with spices. Add lemon juice and cook until liquid has dissolved (my potatoes were a bit undercooked, so I added water to finish off the cooking). Mix in chopped cilantro at the very end.

3. Lightly mash everything up. Set aside to cool.

DOUGH:

3 cups flour

1 teaspoon salt

4 tablespoons melted butter

3/4 cup cold water, more if needed

1. Add melted butter and salt to flour, mix well. Slowly pour in half of water and mix with your hands. Continue to add the rest of the water, or more, until a soft, smooth dough forms.

2. Knead the dough by hand 10 minutes, or in a mixer for 5 minutes. Leave in a lightly oiled bowl, covered, until ready to use.

3. To shape and fill: break off golf ball sized rounds of dough, roll into a 6" circle. Cut in half, lengthwise. Using your finger, gently wipe half of the straight edge of the half-circle with water and fold over, pressing to make a cone. Fill the cone with filling, seal, and fry in oil on medium-high heat.