Indian Curry (Day82)

Indian restaurants are likely one of my favorite places to eat when I go out.  These days it's not a lot.
Let's make it at home.

Indian Curry and Jasmine Rice

1 cup of Jasmine rice
1 cup of Lentils
2 Carrot stalks chopped
1 Medium sized potato cubed with skin
1 cup Broccoli florets
1 cup sliced crimini mushrooms sliced
1 Yellow Onion chopped
1/4 cup Yellow Split peas
Add any additional vegetables you wish

1 can Coconut milk
1 Tblsp veg oil (optional)
2 TBlsp of Patak's Hot curry paste
2 TBlsp Traditional bulk curry
1 TBlsp Powdered Garlic
1 TBlsp Powdered Coriander
2 TBlsp Powdered Turmeric
A preferred amount of Salt

Copious amounts of water.

Directions

In a large pot, boil the lentils for a good 30 minutes(use amount of water per package requirements)
Bring pot to simmer and Add the full can of Coconut milk, yellow peas and all other spices and mix well. 
Add Carrots and Potatos and cook for 20 minutes. Add remaining vegetables and cook for a minimum of 10 more minutes - or as long as desired adding water when needed.

Cook the rice required by the package.  Mine is usually for 20 minutes for Jasmine.

Top Rice with Curry goodness and enjoy.