Red Curry Lentils
"Fast, easy red curry lentil recipe. So quick to make, it'll work on a weekday night. 100% of the credit goes to Lindsay, the blogger from pinch of yum. Please visit her website (http://pinchofyum.com) and give her thanks for sharing this."
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 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)
directions
- 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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RECIPE SUBMITTED BY
<p>I'm an outdoors person. I love birding, hiking, back-packing, kayaking, etc. I'm also a health conscious, mostly vegetarian, organic food person with an awful sweet tooth. Right now, I'm a busy master's student, so time is of the essence.</p>
