Lentil Curry
This lentil recipe is an eye opener – an incredible creamy coconut Lentil Curry made with just TWO spices!
It’s a streamlined version of Indian Dal, delivering a similar intoxicating curry flavour but a whole lot less complicated. Make this with any type of dried lentils, canned, or even split peas
Don’t let the simplicity of this recipe fool you. This is knock-your-socks-off good, and proof that you can eat amazing food on a budget
Ingredients
- 50g (3 tbsp) Coconut Oil
- 1 teaspoon Organic Garlic Powder
- 1 teaspoonOrganic Ginger Powder
- 1 onion, finely chopped (white, yellow, brown)
- 2 tbsp Organic Mild curry powder
- 1/2 tsp Organic Turmeric powder
- 1/2 tsp Organic Cayenne pepper, optional
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1 cup dried lentils, green or brown
- 400 ml Chef’s Choice Organic Coconut Milk
- 400g Chef’s Choice Organic Diced Tomatoes
- 3 cups (750 ml) water
Serving:
- 1/2 cup coriander/cilantro, finely chopped
- Yoghurt, optional
- Organic Basmati rice(or other rice)
Instructions
- 1. Sauté onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
- 2. Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
- 3. Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
- 4. Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
- 5. Lentils should be soft; sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off – thickens quickly.
- 6. Coriander: Stir through half the coriander, then taste and add more salt if needed.
- 7. Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option – cauliflower rice).
Recipe Notes:
Lentils – use any dried lentils or canned here, or split peas (will result in an interesting colour in your pot, but it will still be phenomenally delicious!).
NOTE: Age of lentils will affect cook times. Very old, dried lentils can take double the cook time. Just keep adding water until it is cooked.
Cook Times
- Green and brown lentils – most common & cheapest, cook per recipe
- Red split lentils – 25 min, uncovered the whole time
- green split peas – 25 min, uncovered the whole time
- Any dal (Indian lentils) such as Organic Chana dal, or moong dal – per recipe
- French lentils (Puy lentils) – not recommended as they don’t soften as well as other lentils so you won’t get the same creamy, thick texture.
- Storage – will keep in fridge for up to 5 days, and in freezer for 3 months (thaw, heat, give it a good stir and it will be as good as new. Use water to thin slightly if needed.)
