This lentil curry is packed with spices, warmth, and those oriental flavors that are so irresistible. This is one of our favorite lentil recipes of all as it’s easy to make, it can be frozen for those lazy weeknights, and it’s full of flavor, vitamins, and antioxidants.
Course: Main Course
Cuisine: Indian, International
Keyword: curry, lentil
1cupsplit red lentilsor de-hulled red lentils
1small can (15 ounce)crushed tomatoes
1small can (13.5 ounce)coconut milkfull fat or reduced fat
To a pot add the oil and chopped onion. Gently fry the onion for 3 minutes, then add grated garlic and grated ginger and fry gently for another minute.
Turn the heat to low, then add the spices: 2 teaspoons currypowder, 1 teaspoon cumin, ⅓ teaspoon chili flakes, ½ teaspoon coriander, 1 teaspoon turmeric powder, 1 teaspoon garam masala, ½ teaspoon pepper.Toast the spices while stirring on low heat for a short minute.
Add vegetablestock, rinsed red lentils, crushedtomatoes, salt, stir and cook for about 20 minutes, or till the lentils are almost cooked.
Add the coconut milk, stir well, and finish cooking for another 10 to 15 minutes, till the curry is thicker and creamier, and the red lentils are fully cooked.
Serve the lentil curry on basmati rice with a generous squeeze of lemon juice, freshly chopped cilantro (or flat-leaf parsley) and optionally a spoonful of unsweetened plant based yogurt.
To reduce the calories in this meal you can make the curry without oil, with reduced-fat coconut milk, serve it with less rice, or just eat a smaller portion.