Lentil Potato Curry Patties Recipes

Steps:

• Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. Sprinkle with sugar and cumin, and cook until sugar caramelizes, about 2 minutes, making sure cumin does not burn. Stir in curry paste; cook for 1 to 2 minutes. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Season with vegetable bouillon and bring to a boil.
• Cover and simmer until potatoes and lentils are cooked through, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.

Steps:

• Heat 1 tablespoon of the oil in a medium saucepan on medium and add the carrat, celery, zucchini, cauliflower and garlic and cook stirring occasionally for 4 to5 minutes or until the vegetables soften slightly and then add curry powder and cook stirring for 1 minut and then stir int he lentils.
• Add the milk and stock to the pan and cover and bring to a simmer and then reduce heat to low and cook covered stirring occasionally for 15 minutes.
• Remove lid and cook stirring often for 10 minutes or until the lentils are soft and the mixture has thickened.
• Transfer to a large bowl and set aside for 30 minutes to cool and then add the breadcrumbs and egg to the lentil mix and mix until well combined.
• Shape mixture into 8 patties and put on a large plate and cover and put in the fridge for 1 hour to chill.
• Heat the remaining oil in a large non stick frying pan on medium high and add the patties and cook in batches for 3 to 4 minutes on each side or until cooked through and light golden.
• Divide the salad leaves and tomato between plates and add patties and top with the yoghurt and chutney to serve.

Steps:

• 1. Heat the oil in a large sauce pan or large skillet.
• 2. Cook the onion until edges begin to turn brown.
• 3. Add ginger, garlic and tomato. Cook for 5 minutes or until tomato begins to break down.
• 4. Add the diced potatoes, stir once or twice to coat with flavour.
• 5. Add the chilli pepper (if using), curry powder, turmeric, coriander. Coat the potatoes well. Cook for five minutes.
• 6. Add the lentils and water. Cook for 25-30 minutes, until lentils are soft.
• 7. You may need to add additional water if the lentils are not cooked through but all the water has been absorbed.
• 8. Garnish with fresh coriander leaves.
• 9. Serve with rice and naan bread.

Steps:

• Rinse the lentils. Heat the lentils, coconut milk and water, and curry powder to a simmer.
• If you don't have coconut milk or prefer it without you may use all water or chicken broth or vegetable broth in it's place (use 3 1/2 cups liquid).
• Stir lentils, cover partially and cook for 15 minutes. Stir occasionally.
• Add the cubed potatoes and stir in, then cover the pan completely and cook 10 minutes or so depending on how large the potato cubes are.
• If the lentils start to look too dry, add some more water. You don't want them soupy but they should be moist.
• Add salt and pepper to taste and cook another 10 minutes or so.
• Serve with yogurt and cilantro.

Steps:

• For the filling: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions and cook until slightly softened, 2 to 3 minutes. Place the sweet potatoes in a medium bowl and toss them with the remaining 1 tablespoon oil and a pinch of salt. Push the onions to the side and add the sweet potatoes to the skillet. Cook, stirring occasionally, until the potatoes begin to soften and the onions caramelize, about 5 minutes.
• Add the garlic, habanero, thyme, ginger, smoked paprika and allspice; cook, stirring, for 1 minute. Add the lentils and toss until combined. If the mixture becomes dry, stir in 1 to 2 tablespoons of water to loosen any dry bits, then season to taste with salt and pepper. Remove from the heat and set aside to cool slightly.
• For assembly: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Mix the oil and curry powder in a small bowl.
• Unroll the phyllo dough on the counter with the shorter end facing towards you. Cut the phyllo in half lengthwise with a sharp knife so the sheets are about 6 1/2-by-18 inches each. Stack the cut sheets on top of each other. Cover the stack with a moistened kitchen towel or paper towels to keep the phyllo from drying out.
• Set a half sheet of phyllo on the counter with the shorter end facing towards you and brush the sheet lightly with the curry oil. Fold the sheet in half from left to right so that you have one long narrow strip. Brush it again with the curry oil, then place 1 tablespoon of the filling on the bottom right corner of the phyllo. Fold the right corner up toward the left side of the sheet to form a triangle, then keep folding up in a triangle shape along the length of the phyllo, brushing each fold lightly with the curry oil; place the completed pie on the prepared baking sheet and brush the top lightly with curry oil. Continue with the remaining filling, phyllo and curry oil.
• Sprinkle all the pies lightly with kosher salt. Bake until golden and crisp, about 15 minutes. Let cool for 5 minutes before serving.
• Meanwhile, for the cool yogurt dipping sauce: Whisk together the yogurt, lemon zest and juice and mint in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use. Serve the hot pies with the dipping sauce.