Lentil Curry

This lentil recipe is an eye opener – an incredible creamy coconut Lentil Curry made with just TWO spices!

It’s a streamlined version of Indian Dal, delivering a similar intoxicating curry flavour but a whole lot less complicated. Make this with any type of dried lentils, canned, or even split peas

Don’t let the simplicity of this recipe fool you. This is knock-your-socks-off good, and proof that you can eat amazing food on a budget

Ingredients

  • 50g (3 tbsp) Coconut Oil
  • 1 teaspoon Organic Garlic Powder
  • 1 teaspoon Organic Ginger Powder
  • 1 onion, finely chopped (white, yellow, brown)
  • 2 tbsp Organic Mild curry powder
  • 1/2 tsp Organic Turmeric powder
  • 1/2 tsp Organic Cayenne pepper, optional
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 cup dried lentils, green or brown
  • 400 ml Chef’s Choice Organic Coconut Milk
  • 400g Chef’s Choice Organic Diced Tomatoes
  • 3 cups (750 ml) water

Serving:

  • 1/2 cup coriander/cilantro, finely chopped
  • Yoghurt, optional
  • Organic Basmati rice(or other rice)
Instructions

Instructions

1. Sauté 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.

2. Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.

3. 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.

4. 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}

5. Lentils should be soft; sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off – thickens quickly.

6. Coriander: Stir through half the coriander, then taste and add more salt if needed.

7. Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option – cauliflower rice).

Recipe Notes:

 Lentils – use any dried lentils or canned here, or split peas (will result in an interesting colour in your pot, but it will still be phenomenally delicious!).

NOTE: Age of lentils will affect cook times. Very old, dried lentils can take double the cook time. Just keep adding water until it is cooked.

Cook Times

  • — Green and brown lentils – most common & cheapest, cook per recipe
  • — Red split lentils – 25 min, uncovered the whole time
  • — green split peas – 25 min, uncovered the whole time
  • — Any dal (Indian lentils) such as Organic Chana dal, or moong dal – per recipe
  • — French lentils (Puy lentils) – not recommended as they don’t soften as well as other lentils so you won’t get the same creamy, thick texture.

Storage – will keep in fridge for up to 5 days, and in freezer for 3 months (thaw, heat, give it a good stir and it will be as good as new. Use water to thin slightly if needed.)