Lentil Curry
A delicious and hearty Lentil Curry combining tender lentils with creamy coconut milk and aromatic spices, perfect for a cozy dinner or meal prep.
Ingredients
For the curry
- 50 g unsalted butter (or 2 tbsp neutral oil)
- 4 cloves garlic, finely minced Note 1
- 1.5 tbsp ginger, finely minced Note 1
- 1 medium onion, finely chopped (white, yellow, or brown)
- 2 tbsp curry powder (mild or spicy based on your preference) Note 2
- 0.5 tsp turmeric powder
- 0.5 tsp cayenne pepper (optional)
- 1.25 tsp salt
- 0.5 tsp black pepper
- 1 cup dried lentils (green or brown, or any other dried lentils or split peas) Note 3
- 400 ml full-fat coconut milk
- 400 g canned tomatoes (crushed or diced)
- 3 cups water
- 0.5 cup coriander/cilantro, finely chopped
- to taste Yogurt (optional)
- to serve Basmati rice (or other rice)
Instructions
Cooking
- Melt the butter in a pot over medium heat. Add the chopped onion, garlic, and ginger. Cook slowly for about 10 minutes, stirring occasionally, until everything is golden and sweet.
- Increase the heat to high. Add the curry powder and turmeric. Stir well for about 1.5 minutes to release the flavors.
- Pour in the remaining ingredients and mix well. Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low or medium-low so it simmers gently.
- Let it simmer for 30 minutes. After that, remove the lid and simmer for another 10 minutes to thicken the sauce. If the mixture is too thick, add a bit of water. If it is too thin, continue simmering with the lid off to thicken it up.
- Stir in half of the chopped coriander. Taste and adjust the salt if needed.
- Serve hot over basmati rice, garnished with more coriander and a dollop of yogurt if desired.
Notes
Leftover Lentil Curry can be stored in an airtight container in the fridge for up to 5 days. If you want to keep it longer, freeze it in suitable containers for up to 3 months. Just thaw and reheat when you are ready to enjoy it again. For extra flavor, consider adding a splash of lemon juice before serving. If you prefer a thinner curry, add more coconut milk or water until you reach your desired consistency. Experiment with different types of lentils or even add veggies like spinach or bell peppers for extra nutrition and color.