Lentil Curry - mega flavour lentil recipe!
Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.
Ingredients
- 50 gbutter (, unsalted (sub 2 tbsp neutral oil))
- 4garlic cloves (, finely minced (note 1))
- 1 ½ tbspginger (, finely minced (note 1))
- 1onion (, finely chopped (white, yellow, brown))
- 2 tbspcurry powder (, mild or spicy (your choice!) (note 2))
- ½ tsptumeric powder
- ½ tspcayenne pepper (, optional)
- 1 ¼ tspsalt
- ½ tspblack pepper
- 1 cupdried lentils (, green or brown (or any other dried lentils or split peas, note 3))
- 400 ml14 oz coconut milk (, full fat)
- 400 g14 oz canned tomato (, crushed or diced)
- 3 cupswater
- ½ cupcoriander/cilantro (, finely chopped)
- yogurt (, optional)
- basmati rice ((or other rice))
Directions
- 1
Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
- 2
Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
- 3
Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
- 4
Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
- 5
Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
- 6
Coriander: Stir through half the coriander, then taste and add more salt if needed.
- 7
Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).