Recipe by Cookin-jo
This reminds me of the "not really a curry" I used to eat as a kid. We ate it over white rice with sliced bananas on top, believe it or not. I tried this version and my kids really loved it too, minus the bananas. This would work well in a crockpot as well.
Top Review by Chef Dudo
Have made this twice. Both times with ground chicken instead of ground beef just because I do not eat "red" meat. Anyway, the first time I made it just as stated, chose to add both green pepper and mushrooms. It was good albeit a bit bland (probably just our tastebuds being used to "hotter" stuff). The second time I made it I added: 3 teaspoons light brown sugar, 3 teaspoons mustard, 1 tablespoon balsamic vinegar and 1 tablespoon soy sauce (ketjap manis). I also upped the garlic cloves, used 4, and cut down on the cumin, just 1 teaspoon. Both times I used 1 tablespoon regular curry powder and 1/2 tablespoon hot curry powder. It is a great sauce to have on hand in the freezer and I have had it with rice, cous-cous, potatoes, just a plain green salad, and yes, with pasta. Thanks for posting.
- 2 (28 ounce) cans diced tomatoes
- 1 cup red lentil, rinsed
- 1 lb ground beef
- 1 (6 ounce) can tomato paste
- 1 garlic clove, crushed
- 1⁄2 cup chopped green pepper (I leave that out)
- 1⁄2 cup chopped mushroom (leave that out too)
- 1 onion, diced
- 1 1⁄2 tablespoons curry powder
- 2 teaspoons cumin powder
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon parsley (optional)
- salt and pepper, to taste
Directions See How It's Made
- In a large deep skillet or pot brown ground beef, adding onion for the last few minutes. Drain off the fat and return to pot.
- Add remaining ingredients and stir.
- Bring to a boil, then cover and simmer for 1 1/2 to 2 hours.
- Serve over spaghetti or rice.