While recently texting with a foodie friend who is an amazing cook, I mentioned that I was hungry for curried lentils and planned to whip some up for dinner. His response was that it sounded great but I was going to make my own curry, right? Uh, yes, of course I was going to make my own curry. Who doesn’t?! Pshhh…Well, me. But my friend’s challenge inspired me. I love curry. I seriously think it’s possible to be addicted to curry. As a busy single mom, I’m often looking for the shortcut (pre-cut, pre-cooked, pre-made) that will make getting food into my kids’ bellies easier. But my friend is a purist and on his culinary adventures he has discovered that it’s often just as easy to make from scratch many of the things that we buy prepared. And as we know, the homemade version is often a hundred times better.
So, I was gonna do it. First step was to find a recipe. Sounds easy enough, but there is no one way to make curry. Curry simply means a spice mixture. There’s Indian curry, Thai curry, Jamaican curry, red curry, green curry, coconut curry. Since my hankering was for red lentils, I decided to lean more towards the Indian curries but the long list of spices is what had always intimidated me. Since no two curry recipes that I found were the same, I realized that there is no one right way to make a curry and I could make my own version tweaking the ingredients how I wanted. That took off some of the pressure.
Next step was to get quality ingredients. There were not going to be supermarket spices in this mix. I headed to Bazaar Spices in the new Atlantic Plumbing Building in Shaw. They’re also in Union Market in NE. The staff was extremely helpful and they had everything I needed and even mixed me up some of the ingredients for me in smaller sizes than those displayed in the shop. I ended up finding my coriander seeds, cumin seeds, turmeric powder, paprika, cayenne, garam masala and some beautiful red lentils. They even had tomato paste powder that I could reconstitute for the red curry paste, so I didn’t need to make another trip to the grocery store.
The recipe that I was using for Curried Coconut Lentils called for both curry powder and red curry paste so I decided I was going to make both. I realized that I didn’t have the dried chiles or whole peppercorns that were called for in the paste or the whole mustard seeds for the curry. But I did have mustard powder and ground pepper and I was gonna take a bet that I could omit the chiles and it would still be pretty good. And I was right! What this also made me realize is that – A) I will never be able to make the same curry twice cause I’ll be pinching a bit of this and a bit of that, B) this will be an ongoing process of exploration and experimentation to see how different spices and ingredients impact the overall flavor of the curry, and C) I may never be able to go back to store-bought curry.
Once the curry powder and paste were prepared, I was ready for the easy part. My only complaint was that the curry paste did not get as red as I would have liked b/c of the dried tomato that I used. But the taste was phenomenal. So, I sauteed some minced garlic, ginger, onions, carrots and celery with the red lentils and then added the curries and coconut milk and let all the flavors dance together in a slow simmer. Some cilantro as garnish and a mini naan and voila, definitely the best curried lentils I’ve ever made and the closest I’ve ever come to replicating the amazing Indian food I’ve tried in restaurants throughout DC. I would never claim that after one try, I’ve figured out how to make better curry than some of the master chefs around here, but I’m off to a good start. I’ll continue to fuel my curry addiction by perfecting my ideal spice blend.