Published: Sun 03 March 2024
By Wilona
In kitchen .
tags: Recipe Indian Lentils
Info
1 tab lespoon oil
4 cloves garlic , minced
2 inch piece of fre sh ginger , peeled and minced or grated
1 tab lespoon minced fre sh turmeric , or 1 teaspoon ground turmeric
1 - 2 serrano peppers , diced I used thai chili peppers to day because I was out of serranos
1 teaspoon ground cumin
1 / 2 teaspoon ground coriander
1 / 2 teaspoon Indian red chili powder ( if you on ly have regular chili powder , use 1 teaspoon )
2 teaspoons curry powder
1 teaspoon garam masala
I use about 1 tsp kosher salt , and add more at the end
black pepper to taste
1 cup ( 180 - 190 g ) red len tils
2 cups chicken or vegetable broth
1 ( 14 - ounce / 400 g ) can crushed to matoes I also use fire roasted sometimes
1 ( 13.5 - ounce / 400 mL ) can full - fat coconut milk
Add after removed from heat: 1/2 a small lemon, juiced and 1/2 cup (~8g) fresh cilantro, roughly chopped
INSTRUCTIONS
Rinse the len tils in cold water until the water run s clear .
Heat a large , deep skillet or large saucepan over medium - high heat and add the coconut oil . On ce the oil is shimmering , add the garlic , ginger , fre sh turmeric ( if using ), and Serrano pepper and cook for 2 minutes , stirring fre quently to prevent garlic from burning .
Add the cumin , coriander , chili powder , curry powder , garam masala , salt , and black pepper to taste , and cook for 30 to 60 seconds until fragrant , to ssing fre quently to prevent burning . If using ground turmeric instead of fre sh turmeric , add the ground turmeric now , along the the rest of the spices .
Pour in the vegetable broth , and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot . Add in the len tils and the crushed to matoes and mix well . Reduce the heat to low and cover the pan with a lid . Simmer for 20 to 25 minutes , or until the len tils are cooked through and have mostly softened . If you find that the len tils are not quite soft after 25 minutes , add a few spoons more of broth or water and cook for another 5 minutes .
Remove the lid and stir in the coconut milk along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
Finally , stir in the lemon juice and cilantro , and turn off the heat . If you want your len tils to even creamier and more on the puréed side , use an immersion blender to lightly purée the curry .
