Red Lentil Curry
I try to use up any leftovers up within one or two days.
Recipe Summary Red Lentil Curry
This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.Ingredients | How To Use Red Curry Paste With Chicken2 cups red lentils1 large onion, diced1 tablespoon vegetable oil2 tablespoons curry paste1 tablespoon curry powder1 teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon chili powder1 teaspoon salt1 teaspoon white sugar1 teaspoon minced garlic1 teaspoon minced fresh ginger1 (14.25 ounce) can tomato pureeDirectionsWash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.Stir in the tomato puree, remove from heat and stir into the lentils.Info | How To Use Red Curry Paste With Chickenprep: 10 mins cook: 30 mins total: 40 mins Servings: 8 Yield: 8 servings
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