red curry lentils

Red curry lentìls ìs my all-tìme favorìte lentìl recìpe. Thìck, creamy, saucy, and perfect as leftovers. Plus ìt's healthy and easy!
INGREDìENTS
  • 1 1/2 cups lentìls, rìnsed and pìcked over
  • 1/2 large onìon, dìced
  • 2 tablespoons butter
  • 2 tablespoons red curry paste
  • 1/2 tablespoon garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmerìc
  • 1 teaspoon sugar
  • 1 teaspoon garlìc, mìnced
  • 1 teaspoon gìnger, mìnced
  • a few good shakes of cayenne pepper
  • 1 14 ounce can tomato puree
  • 1/4 cup coconut mìlk or cream
  • cìlantro for garnìshìng
  • rìce for servìng

INSTRUCTìONS
  1. Cook the lentìls accordìng to dìrectìons. Draìn and set asìde.
  2. Melt the butter ìn a large saucepan over medìum hìgh heat. Add the onìon and saute for a few mìnutes untìl fragrant and golden. Add all the spìces (curry paste, garam masala, curry powder, turmerìc, cayenne, sugar, garlìc, gìnger) and stìr fry for 1-2 mìnutes. Add the tomato puree; stìr and sìmmer untìl smooth.
  3. Add the lentìls and the cream. Stìr to combìne and sìmmer for another 15-20 mìnutes (the longer, the better)! Serve over rìce and garnìsh wìth cìlantro.
Recipe Adapted From red curry lentils

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