Red Lentil Curry

30 mins
Serves 1
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Directions

  1. 1Fry a chopped onion in some oil for three minutes.
  2. 2Fry a chopped onion in some oil for three minutes.
  3. 3Fry a chopped onion in some oil for three minutes.
  4. 4Then add grated ginger and garlic and fry for one more minute.
  5. 5Then add grated ginger and garlic and fry for one more minute.
  6. 6Then add grated ginger and garlic and fry for one more minute.
  7. 7Now add the spices: curry powder, ground cumin, red pepper flakes, turmeric powder, and ground coriander. Toast them for a short minute.
  8. 8Now add the spices: curry powder, ground cumin, red pepper flakes, turmeric powder, and ground coriander. Toast them for a short minute.
  9. 9Now add the spices: curry powder, ground cumin, red pepper flakes, turmeric powder, and ground coriander. Toast them for a short minute.
  10. 10Now add the vegetable broth, crushed tomatoes, and coconut milk.
  11. 11Now add the vegetable broth, crushed tomatoes, and coconut milk.
  12. 12Now add the vegetable broth, crushed tomatoes, and coconut milk.
  13. 13Rinse dry red lentils and add them to the sauce.
  14. 14Rinse dry red lentils and add them to the sauce.
  15. 15Rinse dry red lentils and add them to the sauce.
  16. 16Season with salt and black pepper and simmer for about 20 to 30 minutes, or until the lentils are cooked and the curry is creamy.
  17. 17Season with salt and black pepper and simmer for about 20 to 30 minutes, or until the lentils are cooked and the curry is creamy.
  18. 18Season with salt and black pepper and simmer for about 20 to 30 minutes, or until the lentils are cooked and the curry is creamy.
  19. 19Finally, stir in the garam masala and serve with a generous squeeze of lemon.
  20. 20Finally, stir in the garam masala and serve with a generous squeeze of lemon.
  21. 21Finally, stir in the garam masala and serve with a generous squeeze of lemon.

Ingredients

  • 1.5 tablespoons olive oil
  • 1.5 tablespoons olive oil
  • 1.5 tablespoons olive oil
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 2 teaspoons curry powder
  • 2 teaspoons curry powder
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 0.33 teaspoon red pepper flakes
  • 0.33 teaspoon red pepper flakes
  • 0.33 teaspoon red pepper flakes
  • 1 teaspoon turmeric powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander
  • 1 teaspoon coriander
  • 1 teaspoon coriander
  • 2 cups vegetable stock
  • 2 cups vegetable stock
  • 2 cups vegetable stock
  • 1 small can crushed tomatoes
  • 1 small can crushed tomatoes
  • 1 small can crushed tomatoes
  • 1 small can coconut milk
  • 1 small can coconut milk
  • 1 small can coconut milk
  • 1 cup red lentils
  • 1 cup red lentils
  • 1 cup red lentils
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.125 teaspoon black pepper
  • 0.125 teaspoon black pepper
  • 0.125 teaspoon black pepper
  • 1 teaspoon garam masala
  • 1 teaspoon garam masala
  • 1 teaspoon garam masala
  • 4 wedges lemon
  • 4 wedges lemon
  • 4 wedges lemon
  • 1 handful cilantro or flat-leaf parsley
  • 1 handful cilantro or flat-leaf parsley
  • 1 handful cilantro or flat-leaf parsley
  • 4 tablespoons Greek-style yogurt or unsweetened non-dairy yogurt
  • 4 tablespoons Greek-style yogurt or unsweetened non-dairy yogurt
  • 4 tablespoons Greek-style yogurt or unsweetened non-dairy yogurt
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 2 cups basmati rice

Equipment

pan