Friday, November 2, 2012

Red Lentil Curry: it's what's for dinner soon!


Red Curry Lentils
Author: 
Prep time:  
Cook time:  
Total time:  
Serves: 6
 
Ingredients
  • 1½ cups lentils, rinsed and picked over
  • ½ large onion, diced
  • 2 tablespoons butter
  • 2 tablespoons red curry paste
  • ½ tablespoon garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • a few good shakes of cayenne pepper
  • 1 14 ounce can tomato puree
  • ¼ cup coconut milk or cream
  • cilantro for garnishing
  • rice for serving
Instructions
  1. Cook the lentils according to directions. Drain and set aside.
  2. 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 sauce; stir and simmer until smooth.
  3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.
Notes
Even better the next day! For a vegan option, sub oil for butter.   

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