Lentil Curry
Servings: 4 people
- 1½ tablespoons (1½ tablespoons) olive oil
- 1 medium (1 medium) onion chopped
- 2 cloves (2 cloves) garlic grated
- 1 inch (2½ cm) ginger grated
- ¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
- 2 teaspoons (2 teaspoons) curry powder
- 2 teaspoons (2 teaspoons) coriander
- 1 teaspoon (1 teaspoon) cumin
- 1 teaspoon (1 teaspoon) turmeric powder optional
- 2 cups (500 grams) vegetable stock or more if you prefer a soupier curry
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 1 can (14 ounces) (400 grams) coconut milk
- 1 cup (220 grams) split red lentils
- 1 teaspoon (1 teaspoon) salt
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 1 teaspoon (1 teaspoon) garam masala optional
Serving suggestions
- 4 wedges (4 wedges) lemon
- 1 handful (1 handful) cilantro or flat-leaf parsley
- 4 tablespoons (4 tablespoons) Greek-style yogurt non-dairy works too
- 2 cups cooked (400 grams) basmati rice or brown rice
- MAKE FLAVOR BASE: Heat 1½ tablespoons olive oil in a large pot. Add 1 medium onion (chopped) and sauté for 3 minutes.Add 2 cloves garlic and 1 inch ginger (both grated), ¼ teaspoon red pepper flakes, 2 teaspoons curry powder, 1 teaspoon cumin, 2 teaspoons coriander, and 1 teaspoon turmeric powder. Sauté one more minute. Add 2 tablespoons water if pot gets dry.
- ADD LENTILS: Add 2 cups vegetable stock, 1 can (15 ounces) crushed tomatoes, 1 can (14 ounces) coconut milk, 1 cup split red lentils (rinsed with water), then season with 1 teaspoon salt and ⅛ teaspoon black pepper.
- SIMMER: Bring to a boil then lower the heat and simmer until the lentils are cooked - about 20 minutes. Stir occasionally.When cooked, stir in 1 teaspoon garam masala.Add more broth if necessary to reach your desired consistency.
- SERVE: Serve with basmati or brown rice, lemon juice, cilantro and/or thinly sliced scallions, and a dollop of Greek-style yogurt.
