Lentil Curry
A hearty and aromatic dish that showcases lentils in a flavorful way, this Lentil Curry is filling, healthy, and easily customizable.
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.
Notes
For a low-carb option, you can use cauliflower rice. Adjust the spice level according to preference. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat thoroughly before serving.