Red Lentil Curry
Red lentil curry – a good inspiration for cold autumn days, a warm, slightly spicy and delicious lunch.
This is of my favorite meals, it’s so rich in flavors and nutrients, colored with a mix of spices specific to the Indian cuisine.
I served it with basmati rice and black sesame seeds.
Portions: 5
Preparation time: 10 minutes
Cooking time: 35 minutes
Ingredients:
Olive oil
1 yellow onion
3 cloves of garlic
5 cm fresh ginger, peeled and chopped
2 teaspoons curry spice - powder
2 teaspoons coriander powder
1 tablespoon turmeric
1 teaspoon garam masala
Pepper, salt
2 carrots
250 g red lentils
50 ml tomato juice or diced tomatoes
1 can - 400 ml - fat coconut milk
Juice of half a lemon
Chili flakes- optional
Method:
Rinse the lentils with fresh water before boiling to remove any dust or debris.
Finely chop the onion and cook it on a medium pot with a little olive oil until it becomes slightly translucent.
Add the garlic and ginger, both finely chopped, and saute for about 2 minutes.
Add the spices - curry powder, coriander, turmeric, garam masala, chili and pepper, mix well and cook everything for another 30 seconds.
Chop the carrot into larger pieces and add them to the pot.
Add the lentils and tomato juice, and pour water or vegetable stock on top, enough to cover the vegetables. Cover with a lid and cook it on medium heat for 20-25 minutes, until the lentils become soft. Remember to stir from time to time and to add water if it’s necessary.
Remove the lid, add the coconut milk and leave it to cook for another 5-8 minutes; the sauce will become more thicker.
Serve it with basmati rice and black sesame seeds.
Enjoy!