I'm a big curry aficionado and am trying to cook curries that both taste good and require minimal preparation during the week. I like to make both vegetarian (usually, green/red lentils, fresh) and chicken-based curries.
For that reason, I'm starting by blending the masalas, tomatoes, onions, etc, in a blender, frying, adding the rest of the ingredients, adding water, and then reducing until finished.
I've noticed that both the tubers and the lentils cook very slowly using this method.
If the blended mix is particularly thick (e.g., it includes the tubers themselves or ground nuts), I've found that it hardly cooks at all.
I've figured that the problem has to do with the viscosity of the cooking medium (starches obviously make it the most 'gluggy') and feel that things would work much better if I cooked the lentils in water and then transferred, once cooked, into the sauce, but the recipes I've read all use the all-in-one method that I'm following without much success.
In addition to not cooking, things seem to require very frequent stirring and sticking is a big problem.
Is there any solution to this?