Red lentil veggie curry XL

Red lentil veggie curry XL
Makes: 40 portions
Prep time:
Cook time:
Total time:
  • 1 kg onion
  • 50 gr garlic
  • 200 gr fresh ginger
  • 1 kg carrot
  • 25 gr red curry paste
  • 35 gr ground cumin
  • 35 gr ground coriander
  • 35 gr garam massala
  • 35 gr curry madras
  • 200 gr tomato paste
  • 1500 gr tinned tomatoes
  • 2 kg red lentils
  • 2500 gr sweet potato
  • 6 aubergine
  • 1.5 kg bell pepper
  • 40 gr fresh coriander
  • 3 kg rice
  1. Peel and dice the onion and garlic. Peel and finely chop the ginger.
  2. Wash, peel and dice the carrots.
  3. Dice the aubergine, peeled sweet potato and bell pepper.
  4. Chop the fresh coriander.
  1. Sweat the onion, ginger and garlic off in some oil without colouring until soft.
  2. Add the carrots to the pan and cook until soft.
  3. Add the curry paste with the ground cumin, ground coriander, garam masala and madras powder to taste, and cook on low heat until they release their flavour.
  4. Add the tomato paste, chopped tomatoes, the red lentils and as much vegetable stock as needed to cover the lentils and bring to a simmer. On medium heat, simmer until half cooked.
  5. Add the aubergine, peeled sweet potato and bell pepper and stir into the sauce. Simmer until both he lentils and the vegetables are cooked, about 30 min.
  6. Season the sauce to taste with salt, pepper and some lemon juice.
  7. Garnish the sauce with fresh coriander and serve with naan bread or boiled rice.
Stuff to know
This recipe will make about 40
The lentils go in first since they take the longest to cook. Only add salt when the lentils are cooked since salt will keep the lentils from cooking through when added together. When cooked, they will disintegrate into the sauce and thicken the stew.
Frying off the curry paste and spices will release their flavour but do not burn them. The spices and seasoning is to taste.
Add some hot water if the sauce seems to dry. Bind the sauce if need be with corn starch mixed with some cold water. The sauce will thicken when boiling again.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.
Sambar is reflective of a broad and ancient tradition of lentil-based vegetable stews in southern India.