The beauty of curry is that really as long as you find a pallet of spices that you like you can really add anything to it and change it in so many ways. This recipe lends itself beautifully to it. Here is the original recipe:
2 T. Oil
1/2 yellow onion
2 cloves garlic
1 inch peace of ginger, peeled and chopped
1 small red chili, or pepper
1 t. cumin
1 t. coriander
1 t. turmeric
1/2 t. curry powder
1 t. smoked paprika
1/2 T. dried curry leaves
1/2 of a juice lime
1 can of chopped tomatoes
1 can coconut milk
1 C. water
1 C. red lentils
Salt & Pepper to taste
1. Heat oil in a sauce pan and add onion, garlic, chili, ginger and all of the spices. Fry until fragrant, about 2-3 minutes.
2. Add potatoes and fry until they start to brown slightly about 3 minutes.
3. Add coconut milk, tomato, water and lentils and bring to a simmer. Cook for about 30 minutes or until the lentils and potatoes are soft.
4. Season with salt, pepper and lime juice and enjoy over rice.
There have been times with this recipe that I have not had one or two of the ingredients, such as the curry leaves, or coconut milk, and still made it and it has turned out fabulously. You can also add in or change out any of the vegetables. I have added anything and everything
from zucchini, swiss chard, collard greens and kale. I have also left our the lentils and added in more potatoes. So make sure you enjoy the spices and add in whatever amazing things you would like or can find fresh from your farmers market.