Red Lentil Curry

It can be made by soaking cashews in warm water and blending into a smooth paste.

Recipe Summary Red Lentil Curry

This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.

Ingredients | Warm Salad Recipes Vegetarian Indian

2 cups red lentils

1 large onion, diced

1 tablespoon vegetable oil

2 tablespoons curry paste

1 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon white sugar

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1 (14.25 ounce) can tomato puree

Directions

Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.

Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.

Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.

Stir in the tomato puree, remove from heat and stir into the lentils.

Info | Warm Salad Recipes Vegetarian Indian

prep: 10 mins cook: 30 mins total: 40 mins Servings: 8 Yield: 8 servings

TAG : Red Lentil Curry

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