Wednesday, 3 February 2016

Red Lentil Curry

Do you have people in your life you like to swap recipes with? Maybe family, friends, or neighbours who like similar foods and meals as you? I am fortunate to have quite a few aunt being one of them.

My aunt and uncle are vegetarian so when I came across this recipe and discovered how delicious it is, I was sure to pass it on. They loved it too!

This recipe was easy to make and I served it over rice with carrots and green beans for dinner. You could also serve it with pita bread as a dip if you are looking for a healthier appetizer. It made a large batch so I froze some to eat another time (I love doing this)!

Don’t turn away from this recipe because of the spice list. It calls for a few like garam masala and turmeric that you may not have at home. I recommend picking up small amounts of spices at a bulk store or the bulk sections at your local grocery store. You can purchase the amount you need for a recipe, it won’t break the bank and you won’t have a lot left over if you don’t like it or would only use it occasionally – now that’s a win, win, win!

Red Curry Lentils

  • 1½ cups brown lentils, rinsed well
  • 1 large onion, diced
  • 1 tablespoons vegetable oil
  • 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
  • cilantro for garnishing (optional- but highly recommended)

  • Cook the lentils according to directions. Drain and set aside.
  • Heat the vegetable oil 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  until mixed well.

  • Add the lentils and the coconut milk. Stir to combine and simmer for another 15-20 minutes (the longer, the better)!
  • Serve over rice and garnish with cilantro.

Shannon RD
Registered Dietitian 

Original recipe from  Pin It

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