Description
A flavorful and creamy lentil curry cooked with aromatic spices, coconut milk, and tomatoes, perfect for a comforting meal served over basmati rice. This recipe uses simple ingredients and a stovetop simmering method to create a rich and satisfying dish with a hint of heat and fresh coriander.
Ingredients
Scale
Main Ingredients
- 50g (3 tbsp) unsalted butter (or 2 tbsp neutral oil)
- 4 garlic cloves, finely minced
- 1.5 tbsp fresh ginger, finely minced
- 1 onion, finely chopped (white, yellow, or brown)
- 2 tbsp curry powder (mild or spicy, your choice)
- 1/2 tsp turmeric 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)
- 400 ml (14 oz) full-fat coconut milk
- 400g (14 oz) canned crushed or diced tomatoes
- 3 cups (750 ml) water
- 1/2 cup fresh coriander/cilantro, finely chopped
- Yogurt, optional (for serving)
- Basmati rice (or other rice), for serving
Instructions
- Saute onion: Melt the butter in a pot over medium heat. Add the finely chopped onion, minced garlic, and ginger. Gradually cook, stirring occasionally, for about 10 minutes until the onions turn golden and sweet.
- Cook off spices: Increase the heat to high, then add curry powder and turmeric powder. Stir continuously for 1 1/2 minutes to toast the spices and release their aroma.
- Add everything else: Add the cayenne pepper (if using), salt, black pepper, dried lentils, coconut milk, canned tomatoes, and water. Stir well to combine. Bring the mixture to a simmer, then cover with a lid and reduce heat to low or medium-low to maintain a gentle simmer.
- Simmer: Let the curry simmer gently for 30 minutes. After that, remove the lid and continue simmering for an additional 10 minutes to allow the sauce to thicken.
- Check consistency: Lentils should be soft, and the sauce should be creamy and thickened. If it is too thick, add a little water. If it is too thin, simmer without the lid to reduce quickly.
- Add coriander: Stir in half of the chopped coriander. Taste and adjust salt if necessary.
- Serve: Serve the lentil curry hot over cooked basmati rice. Garnish with the remaining coriander and a dollop of yogurt if desired. For a low-carb option, serve without rice.
Notes
- Note 1: Finely mincing garlic and ginger helps infuse more flavor into the dish.
- Note 2: Use mild or spicy curry powder based on your preference and add cayenne pepper for extra heat if desired.
- Note 3: You can substitute with different types of dried lentils or split peas, but adjust cooking times accordingly as some lentils cook faster.
- If using red lentils, cooking time may reduce; check lentils’ tenderness earlier.
- For a dairy-free version, omit the butter and yogurt; use neutral oil and coconut milk only.
- This curry freezes well for up to 2 months; reheat gently and add water if it thickens excessively.
