The cold has definitely arrived. Strong and wanting to stay. So during a season you are going to see many soups, hot creams and stews around here And so as not to break the Autumn routine, today I bring you a classic recipe in my kitchen for cold days: a vegetarian curry. This time it is a vegetarian curry of red lentils with aubergine and whole basmati rice.
tell you: It is a very easy and cheap recipe, I have prepared it with everything I had at home, so it could be said that the recipe has been built little by little. On the one hand, the Curry is made up of onion, potato, pepper in strips and large-cut aubergines. The key is the spices: a few bay leaves, hot paprika, sweet paprika, cumin, ginger and a lot, a lot, a lot of curry.
1/2 cup red lentils
1 /2 red peppers
1/3 cup basmati rice, preferably brown
2 cloves of garlic
3 Bay leaves
1 vegetable stock cube or 1 liter of stock
1/2 bowl coarse textured soybeans
Step by step
- The first thing to do is hydrate the coarse soybeans cover it generously with water. We add two touches of hot paprika and 1/2 tablespoon of hot paprika. Stir and leave to hydrate.
- Peel and cut the garlic in half. Add them to the pot with a splash of olive oil and brown them on both sides.
- When the garlic is golden, add the chopped onion and leave it over medium-low heat, browning. Grease with a little more olive oil if necessary.
- Peel and cut the aubergine into large chunks. When the onion is transparent, we add it and remove it.
- Cut the pepper into long strips and add it. We sauté it until it is a little golden and tender.
- Next, we add 1/2 tablespoon of sweet paprika and stir.
- We cover generously with water all the vegetables, until about two fingers of water above the vegetables and add the stock cube. If you use liquid broth, add all the broth and, if there is still enough to cover, add water.
- Next, add the red lentils and stir.
- Add to the pot the bay leaf, 1 tablespoon of curry, 1 tip of a tablespoon of ginger, two pinches of black pepper and two touches of cumin powder (amounts may vary depending on the quality of the spice, especially curry, but it is better to add little by little and then add more if needed).
- Stir and leave on a gentle boil . The boiling time for these red lentils was about 40 minutes without having previously soaked them, but I’ll give you a couple of tips:
- Remember that the cooking time can change depending on the legume and the the brand. For example: normal lentils require about two hours and soak beforehand.
- It is important that you be guided by two things: 1) The cooking time indicated on the package and 2) go testing the legume from time to time to check if it is already cooked.
- Remember that if the legume is still hard and lacks water, you can add hot water (or broth) during cooking. cooking
- While we cook the vegetables, in a separate pot we are going to prepare the rice. To do this, grease the base of the pot with a drizzle of olive oil and heat over medium heat.
- With the oil already hot, add the basmati rice and sauté it raw for 2 minutes, without leaving stir.
- Next, add twice as much water as rice. If it is integral, it may require up to three times as much water as rice, as is my case.
- Add a bay leaf, 1/2 tsp. small cinnamon and stir.
- It is time to add the coarse soybeans.
- Let it cook and when it is cooked and all the water has been consumed, turn it off.
- Finally, when the vegetables are already cooked and the curry has evaporated a large amount of water and acquired a thick texture, turn off the heat. You can add more curry and stir if you prefer.
- We serve the curry and the rice separately, piping hot. To enjoy!
We add the spices of the vegetarian curry.