If you're a fan of Indian cuisine, you'll love this hearty and flavorful lentil curry recipe. Made with lentils, spices, and creamy coconut milk, this vegetarian dish is perfect for a cozy dinner or meal prep.
Ingredients:
- 1 cup red lentils, rinsed and drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh cilantro, chopped, for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger, and cook for another 2 minutes.
- Add the curry powder, cumin, and coriander, and cook for another minute, stirring constantly.
- Add the lentils, coconut milk, diced tomatoes, and vegetable broth. Stir to combine, and bring to a boil.
- Reduce the heat to low, and simmer for 20-25 minutes, or until the lentils are tender and the curry has thickened.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and with naan bread or rice on the side.
Tips:
- For a spicier curry, add a chopped chili pepper or some red pepper flakes.
- If you prefer a smoother consistency, blend the curry in a blender or use an immersion blender before serving.
- Leftovers can be stored in the fridge for up to 3 days, or in the freezer for up to 3 months.