Sunday, August 10, 2014

Vegan Indian Red Lentil Curry

Another successful vegan dish and my husband loved it! I'm having so much fun creating new and delicious dishes. Our eating habits have become healthier and our taste buds are happier!
  • 1cups lentils, rinsed and picked over
  • 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
  • 3 bulbs minced garlic
  • 1-2 teaspoon minced ginger (more the better!)
  • a few good shakes of cayenne pepper
  • 1 28 oz tomato puree ( I didn't use the whole can but most of it)
  • 1-2 tomatoes cut in chunks
  • 1/2 cup coconut milk 
  • cilantro for garnishing
  • rice for serving

Serves 2-3

  1. Cook the lentils according to directions on package. 
  2. Melt the butter in saucepan and add the onion. Saute for a few minutes until golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger). Stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth. Add tomatoes. 
  3. Add the lentils and the coconut milk. Stir and simmer for another 15-20 minutes (Longer is better so the flavors extract throughout the dish! I actually let mine simmer for 30min). Serve over rice and garnish with cilantro.

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