Ingredients
The following ingredients have 4 Servings
- 50g (3 tbsp) butter (, unsalted (sub 2 tbsp neutral oil))
- 4 garlic cloves (, finely minced (Note 1))
- 1.5 tbsp ginger (, finely minced (Note 1))
- 1 onion (, finely chopped (white, yellow, brown))
- 2 tbsp curry powder (, mild or spicy (your choice!) (Note 2))
- 1/2 tsp tumeric powder
- 1/2 tsp cayenne pepper (, optional)
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1 cup dried lentils (, green or brown (or any other dried lentils or split peas, Note 3))
- 400 ml / 14 oz coconut milk (, full fat)
- 400g/ 14 oz canned tomato (, crushed or diced)
- 3 cups (750 ml) water
- 1/2 cup coriander/cilantro (, finely chopped)
- Yogurt (, optional)
- Basmati rice ((or other rice))
Instruction
- Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
- Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
- Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
- Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
- Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
- Coriander: Stir through half the coriander, then taste and add more salt if needed.
- Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).
