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Tuesday, August 31, 2010

Red lentil curry


This has got to be one of my favourite recipes.

It is my go to recipe when I am short on time and ingredients at home.
It is also very nutritious.

I love it.
The children love it.
Sohail, obviously loves it!

I will give you the recipe as I got it.
I don't put the chilli in.
I also don't always have coconut milk at home, so I often leave it out.

It tastes just as good.

This is also super easy to make.

Red lentil curry

Preparation time: 15 minutes
Total cooking time: 30 minutes
Serves 4

1 cup red lentils, rinsed and drained
2 cups vegetable stock
1/2 teaspoon ground turmeric
50g ghee
1 onion, chopped
2 cloves garlic, finely chopped
1 large green chilli, seeded and finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tomatoes, chopped
1/2 cup coconut milk

Place the lentils, stock and turmeric in a large, heavy based pan. Bring to the boil, reduce the heat and simmer, covered for 10 minutes, or until just tender. Stir occasionally and check the mixture is not catching on the bottom of the pan.

Meanwhile, heat the ghee in a small frying pan and add the onion. Cook until soft and golden and add the garlic, chilli, cumin and coriander. Cook, stirring, for 2-3 minutes until fragrant. Stir the onions and spices into the lentil mixture and then add the tomato. Simmer over very low heat for 5 minutes, stirring frequently.

Season to taste with salt and pepper and stir in the coconut milk until heated through. Serve with naan bread or rice.

Enjoy!

4 comments:

  1. This is on the meal plan for next week. Love an easy, meat free recipe and have all these ingredients in the pantry! Thanks.

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  2. i heart anything with lentils in it.

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  3. This looks really wonderful. I'm tempted to try making it, with vegetable stock though.

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  4. This Photography is getting more and more professional! Awesome job!

    ReplyDelete

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