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.