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Posted By Ina On November 5, 2011 @ 7:50 am In Appetizers, Vegan, Vegetarian | 6 Comments

This curry pate is quick and easy to whip up – it begins like a dahl but ends up quite like a hummus.  Great as a dip with crackers, served alongside a vegetable platter, or as a spread on Dosa’s – East Indian Flat Bread.  This also makes a healthy, hearty lunch too!

I used this Sprouted Bean Trio Mix, a mix of sprouted lentils, adzuki and mung beans but either of these on their own I think would work well.

1 cup of Sprouted Lentil mix

3 cups of water

1 Bay leaf

1 onion – quartered

3 garlic cloves

2 tsp. of your favorite Curry Powder, I used Cartwright’s Curry powder

1 inch piece of fresh Ginger

salt to taste

Olive oil

In a medium sauce pan, add the sprouted lentils, water, and bay leaf.

Bring to a boil, lid on, and turn down to a simmer.  Cook for 5 minutes, then remove from heat, to let sit for 10 minutes.  Drain, discarding the bay leaf and set aside.

Heat up a frying pan on low medium heat, with a good drizzle of Olive oil.  Add the onion and ginger to a food processor and pulse until chopped, then add this to the pan to saute until the onions are softened.

Sprinkle the curry seasoning over the onion, and season with salt.  Saute 2 more minutes until fragrant.

Return the onions to the food processor, add in the cooked lentils, and garlic cloves.  Pulse a few times, then turn on full drizzling in Olive oil. Scrape down the sides occasionally, and continue to add Olive Oil until you get a nice consistency.

Great served warm or cold, and it was even better the next day!

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