Sunday, May 29, 2011

Spicy Yellow Soybean, Lentil, and Carrot Curry


Last summer I spent a week in the Darien jungle in Panama for a missions trip. It was amazing to bring the love and truth of Jesus Christ to these people. Since then, every time I see plantains, I miss the food they prepared for us. I stumbled on this recipe for curry which I thought would go well with these plantains. They turned out very good after I got the hang of it. 
Spicy Yellow Soybean, Lentil and Carrot Curry

1 T. water
1 onion, finely chopped
1 T. red curry paste
4 C. vegetable broth, divided
3 carrots, finely chopped
2 T. fresh ginger, peeled and minced
1/8 t. cayenne pepper
3 garlic cloves, minced
1 15 oz. can yellow soybeans, rinsed and drained
1/3 C. fresh cilantro, chopped
1/4 t. salt
1/4 t. black pepper
6 T. plain yogurt (I used coconut milk) *both optional

Finely chop carrots
rinse, peel and mince ginger
   
Heat the water in a large saucepan over med-high heat. Add onion, saute 3 mins or until tender. Stir in curry paste; cook 1 min. Add 1/2 C. of the broth, carrot, ginger, cayenne pepper, and garlic; cook 6 mins or until carrot is tender, stirring occasionally. 
keep at a medium heat
rinse soybeans very well









Add 3 1/2 C. of remaining broth, lentils, and soybeans;to a boil. Reduce heat, simmer 10 mins or until lentils are tender. Add salt and pepper to taste. 

Right before serving add cilantro and pour into serving bowl. Serve coconut milk or yogurt on side for optional use. Serves about 6. 

 I served this dish over brown rice. I tried it plain and with the coconut milk. It was very very good both ways. I would definitely make this again. It was actually a lot better than I was expecting. Here's how I made the plantains:
  






Use very green plantains. Rinse and cut both ends off. Make a cut starting from the top, so you can peel it open. The skins are very thick, unlike a banana. You may have to cut it more than once. 

Make slices about 1-2" thick
Fry on med-high heat in vegetable oil
Cook about 4-5 mins on each side, turns golden yellow 
When finished cooking, using a fork, remove and drain on a paper towel-lined plate. Taking one at a time, using a plate, slowly flatten fried plantain slice. I used a pancake turner to remove the delicate slices from plate. They tend to stick to the plate. (If it's falling apart, you may have not cooked it long enough.) Return flattened slices to frying pan and cook on each side for 1-2 mins, until lightly browned. 
Drain slices on a paper towel. Serve with sea salt. YUMMM! 
I hope you try it. I love to make ethnic food. It was a very flavorful and different meal. Very easy curry to make. The plantains took quite a bit of work and time. I think there are probably easier ways to prepare them. This was my first time. I'll try something else next time. Have a great night.

God bless,

Chef Teebs

2 comments:

tealeaver said...

this was a delicious dinner. the curry was much better than i imagined. five of us ate the dinner, and everyone said it was delicious! i always wanted to try plantains, and i liked them. they were interesting. i definately would love to have the curry again!

Josh said...

I've never been a big fan of curry. Kinda weirds me out. Everything you make looks delicious, though. I did a job at Cordon Bleu today in a couple kitchens while class was going on. I always think of you when I'm there. Here's some of the things I heard while in there...
"I need curry sauce NOW!!!"
"Yes chef!"

"Who's dirty mixing bowl is this over here??!"
"That's mine, chef"

"Is my lock fixed yet?!"
"Yes chef!" (haha jk)