Red Curry Lentils
Ingredients
The lentils
-
1 ½
cups
lentils, rinsed and picked over
The sauce
-
½
large
onion, diced
-
2
tablespoons
butter
-
2
tablespoons
red curry paste
-
½
tablespoon
garam masala
-
1
teaspoon
curry powder
-
½
teaspoon
turmeric
-
1
teaspoon
sugar
-
1
teaspoon
garlic, minced
-
1
teaspoon
ginger, minced
-
a few good shakes
cayenne pepper
-
1
14-ounce can
tomato puree
-
¼
cup
coconut milk or cream
-
cilantro for garnishing
-
rice for serving
Instructions
- Cook the lentils according to package directions, then drain and set aside.
- Melt the butter in a large saucepan over medium-high heat, then add the onion and sauté until fragrant and golden.
- Add all the spices and stir-fry for 1-2 minutes.
- Stir in the tomato puree and simmer until smooth.
- Add the lentils and coconut milk, mix well, and simmer for another 15-20 minutes.
- Serve over rice and garnish with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
30mg
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