Introduction: Lentil Curry
Everyone in my family loves lentil dishes. Good for them that I love to cook them! Lately we've leaned away from the traditional recipes (but just for a while) and eat a lot of Orient-flavoured lentil meals. Here's a recipe of really great lentil curry that even the kids love (I just tune down on the ginger for them).
- 2 tbsp of coconut oil
- 1 tbsp of ground cumin
- 1 tbsp of coriander seeds
- 10 - 12 cloves of garlic
- 500 g of canned tomatos
- 2 tbsp of finely chopped ginger
- 1 tbsp of turmeric
- 2 tsp of salt
- 250 g of brown lentils
- 1600 ml of water
- 200 ml of coconut milk
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Step 1: Prep the Base
1. Heat the coconut oil over medium heat.
2. Fry the cumin and the coriander seeds until nicely brown.
3. Pass the garlic through a garlic press and let it get nicely brown in the oil as well.
Step 2: Just Before You Add the Lentils and Cooking the Lentils
1. First, add the canned tomatos, then the ginger, turmeric and salt and let it simmer for 5 minutes.
2. Add the lentils and water.
3. Turn down the heat and put a lid on the pot. Let the lentils cook over low heat until they are soft.
4. Mix in the coconut milk and let it simmer for another 5 minutes.
Step 3: Stewed Rice
This is a perfect side dish to the lentil curry.
1. Put some oil on a pan and when it's hot, fry the rice until it changes color a bit (different shade of white, not brown!).
2. Add water, it should be about 2 cm above the rice. Salt and cover pan with a lid.
3. Cook for 15 minutes, remove lid and cook another 5 minutes, the water should have evaporated by now.
4. Serve both curry and rice hot.
This is an entry in the
Meat Free Meal Challenge