Directions
- 1Fry a chopped onion in some oil for three minutes.
- 2Then add grated ginger and garlic and fry for one more minute.
- 3Now add the spices: curry powder, ground cumin, red pepper flakes, turmeric powder, and ground coriander. Toast them for a short minute.
- 4Now add the vegetable broth, crushed tomatoes, and coconut milk.
- 5Rinse dry red lentils and add them to the sauce.
- 6Season with salt and black pepper and simmer for about 20 to 30 minutes, or until the lentils are cooked and the curry is creamy.
- 7Finally, stir in the garam masala and serve with a generous squeeze of lemon.
Ingredients
- 1.5 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 inch ginger
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 0.33 teaspoon red pepper flakes
- 1 teaspoon turmeric powder
- 1 teaspoon coriander
- 2 cups vegetable stock
- 1 small can crushed tomatoes
- 1 small can coconut milk
- 1 cup red lentils
- 1 teaspoon salt
- 0.125 teaspoon black pepper
- 1 teaspoon garam masala
- 4 wedges lemon
- 1 handful cilantro or flat-leaf parsley
- 4 tablespoons Greek-style yogurt or unsweetened non-dairy yogurt
- 2 cups basmati rice
Equipment
pan
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