Flavor-Packed Lentil Curry
Lentil Curry – Mega Flavour Lentil Recipe! is a hearty, aromatic dish that showcases the humble lentil in a flavorful and satisfying way. Packed with spicy notes and creamy texture, this curry is not only delicious but also nutritious. It’s a perfect option for vegetarians, vegans, and anyone who loves a good, wholesome meal.
Why Make This Recipe
Lentil Curry is an excellent choice for several reasons. First, lentils are a great source of protein and fiber, making them filling and healthy. The combination of spices and coconut milk brings depth and flavor that makes this dish comforting and enjoyable. Plus, it’s easy to prepare, meaning you can whip it up even on busy weekdays. Finally, you can customize the spice levels to suit your taste, so everyone can enjoy it.
How to Make Lentil Curry
Ingredients
- 50g (3 tbsp) unsalted butter (or sub with 2 tbsp neutral oil)
- 4 garlic cloves, finely minced (Note 1)
- 1.5 tbsp ginger, finely minced (Note 1)
- 1 onion, finely chopped (white, yellow, or brown)
- 2 tbsp curry powder (mild or spicy, your choice!) (Note 2)
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper (optional)
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1 cup dried lentils (green or brown, or any other dried lentils or split peas) (Note 3)
- 400 ml (14 oz) coconut milk (full fat)
- 400g (14 oz) canned tomatoes (crushed or diced)
- 3 cups (750 ml) water
- 1/2 cup coriander/cilantro, finely chopped
- Yogurt (optional)
- Basmati rice (or other rice)
Directions
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Saute onion: Melt the butter in a pot over medium heat. Add onion, garlic, and ginger. Cook slowly, stirring occasionally, for about 10 minutes until the onion turns golden and sweet.
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Cook off spices: Turn up the heat to high and add curry powder and turmeric. Stir for about 1 1/2 minutes.
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Add everything else: Add in the remaining ingredients. Stir well. Bring to a simmer, then cover with a lid and lower the heat to medium-low to simmer gently.
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Simmer: Allow it to simmer for 30 minutes. Afterward, remove the lid and let it cook for another 10 minutes to reduce the sauce.
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Check consistency: The lentils should be soft, and the sauce thickened and creamy. If it’s too thick, add some water. If it’s too thin, simmer it with the lid off.
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Coriander: Mix in half the coriander, then taste and add more salt if needed.
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Serve: Serve the lentil curry over basmati rice, garnished with more coriander and a dollop of yogurt. (You can use cauliflower rice for a low-carb option.)
How to Serve Lentil Curry
Lentil Curry is best served hot over a bed of basmati rice. For added creaminess, you can top it with a dollop of yogurt. Sprinkle extra coriander on top for freshness.
How to Store Lentil Curry
You can store leftover Lentil Curry in an airtight container in the refrigerator for up to 5 days. To freeze, place it in a freezer-safe container and store for up to three months. Reheat thoroughly before serving.
Tips to Make Lentil Curry
- If you prefer a spicier dish, feel free to increase the cayenne pepper.
- Use different lentils for varied textures; red lentils cook faster than green or brown.
- Adjust the coconut milk for more creaminess if desired.
Variation
You can easily adjust the recipe by adding vegetables like spinach or peas for added nutrients. You can also substitute the lentils with chickpeas for a different flavor.
FAQs
1. Can I use different types of lentils?
Yes, you can use green, brown, or even red lentils. Just note that cooking times may vary.
2. Is this recipe vegan?
Yes, to make it vegan, simply use neutral oil instead of butter and skip the yogurt.
3. Can I make this curry ahead of time?
Absolutely! It tastes even better the next day as the flavors meld together. Just reheat when you’re ready to serve.
Lentil Curry
Ingredients
Main Ingredients
- 50 g unsalted butter (or sub with 2 tbsp neutral oil) Use butter for richness.
- 4 cloves garlic, finely minced For added flavor.
- 1.5 tbsp ginger, finely minced Adjust according to taste.
- 1 medium onion, finely chopped White, yellow, or brown onion works.
- 2 tbsp curry powder Mild or spicy, your choice.
- 1/2 tsp turmeric powder Adds color and flavor.
- 1/2 tsp cayenne pepper Optional for extra spice.
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1 cup dried lentils (green or brown, or any dried lentils or split peas) Cooking times may vary based on the lentil type.
- 400 ml coconut milk (full fat) For creaminess.
- 400 g canned tomatoes (crushed or diced)
- 3 cups water Adjust for desired consistency.
- 1/2 cup coriander/cilantro, finely chopped For garnishing.
- to taste yogurt (optional) For serving.
- to serve Basmati rice (or other rice) Rice is a great accompaniment.
Instructions
Preparation
- Melt the butter in a pot over medium heat. Add onion, garlic, and ginger. Cook slowly, stirring occasionally, for about 10 minutes until the onion turns golden and sweet.
- Turn up the heat to high and add curry powder and turmeric. Stir for about 1 1/2 minutes.
- Add in the remaining ingredients. Stir well. Bring to a simmer, then cover with a lid and lower the heat to medium-low to simmer gently.
Cooking
- Allow it to simmer for 30 minutes. Afterward, remove the lid and let it cook for another 10 minutes to reduce the sauce.
- The lentils should be soft, and the sauce thickened and creamy. If it’s too thick, add some water. If it’s too thin, simmer it with the lid off.
- Mix in half the coriander, then taste and add more salt if needed.
Serving
- Serve the lentil curry over basmati rice, garnished with more coriander and a dollop of yogurt.
