Cooked - Lentil Curry - New Recipe

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Home Pricing Community My Recipes

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Lentil Curry

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4.0

1½ tablespoons olive oil

1 medium onion (chopped)

2 cloves garlic (grated)

1 inch ginger (grated)

¼ teaspoon red pepper flakes (or more to taste)

2 teaspoons curry powder

2 teaspoons coriander

1 teaspoon cumin

1 teaspoon turmeric powder (optional)

2 cups vegetable stock (or more if you prefer a soupier curry)

1 can (15 ounces) crushed tomatoes

1 can (14 ounces) coconut milk

1 cup split red lentils

1 teaspoon salt

⅛ teaspoon black pepper

1 teaspoon garam masala (optional)

4 wedges lemon

1 handful cilantro (or flat-leaf parsley)

4 tablespoons Greek-style yogurt (non-dairy works too)

2 cups cooked basmati rice (or brown rice)

Heat 1½ tablespoons olive oil in a large pot. Add 1 medium onion (chopped) and sauté for 3 minutes.
Add 2 cloves garlic and 1 inch ginger (both grated), ¼ teaspoon red pepper flakes, 2 teaspoons curry powder, 1 teaspoon cumin, 2 teaspoons coriander, and 1 teaspoon turmeric powder. Sauté one more minute. Add 2 tablespoons water if pot gets dry.
Add 2 cups vegetable stock, 1 can (15 ounces) crushed tomatoes, 1 can (14 ounces) coconut milk, 1 cup split red lentils (rinsed with water), then season with 1 teaspoon salt and ⅛ teaspoon black pepper.
Bring to a boil then lower the heat and simmer until the lentils are cooked - about 20 minutes. Stir occasionally. When cooked, stir in 1 teaspoon garam masala. Add more broth if necessary to reach your desired consistency.
Serve with basmati or brown rice, lemon juice, cilantro and/or thinly sliced scallions, and a dollop of Greek-style yogurt.

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