Red Curry Lentils - cooking recipe
Ingredients
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1 1/2 cups lentils, rinsed and picked over
1/2 large onion, diced
2 tablespoons butter
2 tablespoons red curry paste
1/2 tablespoon garam masala
1 teaspoon curry powder
1/2 teaspoon turmeric
1 teaspoon sugar
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 -2 dash cayenne pepper, to taste
1 (14 ounce) can tomato puree (I use diced tomatoes)
1/4 cup coconut milk (I use the light variety of coconut milk) or 1/4 cup cream (I use the light variety of coconut milk)
cilantro, for garnishing (optional)
rice, for serving (optional)
Preparation
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Cook the lentils according to the directions. Drain and set aside.
Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato, and stir and simmer until smooth.
Add the lentils and milk or cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better). Serve over rice if desired and garnish with cilantro.
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