Description
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
- 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
Instructions
- Wash lentils in cold water until water runs clear.
- Put lentils in a pot with enough water to cover; bring to a boil and reduce heat to medium-low. Cover and simmer
- adding water as needed to keep lentils 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 together curry paste
- curry powder
- turmeric
- cumin
- chili powder
- salt
- sugar
- garlic
- and ginger in a large bowl; stir into onions. Increase heat to high and cook
- stirring constantly
- until fragrant
- 1 to 2 minutes.
- Stir in tomato puree and lentils; cook until warmed through.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8