Sunday, 16 February 2014

Lentil Curry

Simple and delicious! I am still surprised how in Indian cooking the dishes get so much flavour using spices and no stock.
I made this for a more dinnery lunch, when I had a bit of spare time. It only takes a little more than half an hour. Or perhaps have it as a "Meatfree Monday" dinner!

Lentil Curry
(Serves 2)

20g light butter (good knob)
1/2 onion, finely chopped
1 garlic clove, crushed
1 tsp ground ginger, or a thumb-sized fresh ginger, grated
Splash of water
1 tsp ground coriander
1/2 tsp Garam Masala
1/2 tsp chilli powder
1/2 tsp ground cardamom
1 tsp brown sugar
1/2 tsp salt
2 tbsp tomato purée
100g red lentils, dry
200ml tinned, chopped tomatoes
300 ml water
Fresh coriander to garnish
Rice and naan to serve

- Start by melting the butter in a medium pan. Soften the garlic and onion along with the ginger for a few minutes.

- Add all the spices and a splash of water, all the spices and let the flavours blend for a couple of minutes. Stir in tomato purée, followed by lentils. Stir until well-incorporated and then add 300ml boiling water to the mix as well as the chopped tomatoes. Simmer for about 30 minutes until the lentils are tender. Serve garnished with fresh coriander.

Serve with rice and naan!

I tried to make some experimental bread, but it became a little too dense. Don't get me wrong, it was tasty, but naan would have been better methinks. Now I know until next time!

What is your favourite lentil recipe?

Original source:
All Colour Indian Cookbook, No. 169

- Jules

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