Red lentils are cheap and really nutritious and make a great lentil curry. They cook quickly – in about twenty minutes and absorb flavours well. High in fibre, they are great for gut health and fill you up for hours. I serve this lentil curry with brown rice as a dish by itself. What I really like do do with curry is serve several dishes together so you can pick bits of everything. So much fun! See my recipes for potato curry and chicken tikka masala for addtional dishes to try. This recipe will serve 2 as a main, more as a dish among many.
Ingredients
Onion – finely chopped
Curry Powder 1 tablespoon
Garlic 1 clove crushed/minced/finely chopped
1 mug lentils
2 mugs water
1 stock cube – vegetable
Chilli – optional if you don’t like it spicy
Coconut milk small can- again, optional if you don’t have any
Fresh coriander -chopped to finish
Salt and pepper to season
Vegetable oil 1 tablespoon
Method
Place a saucepan on a low heat. Pour in the oil and the curry powder and gently fry for a couple of minutes to toast the spices in the curry powder. Add the chopped onion and cook until softened then scrape in the garlic and cook for a couple of minutes.
Measure out a mug of lentils and tip into the saucepan with the chopped chilli if using, 2 mugs of water and a stock cube. Bring to the boil and cook for 20 minutes. Keep an eye on it as sometimes it may need more water. If the curry starts to stick to the bottom of the pan, then add additional water. After 20 minutes, taste to check that the lentsil are cooked. Add the can of coconut milk and heat through.
Season to taste with salt and pepper then serve into bowls, plates or a serving dish. Finish the dish with a sprinkle of chopped coriander.
If you like this dish, you might like to try my chicken tikka masala. The recipe is on this link here: https://cookingwithfi.com/chicken-tikka-masala/
Or if you are vegan, then you could try my potato curry. The recipe link is here: https://cookingwithfi.com/potato-curry/