Lentil Curry
Ingredients
- 1 tbsp butter
- One 28-oz can crushed tomatoes
- 1 cup dried lentils
- 5 cloves minced garlic (about 2 tbsp)
- One 15-oz can coconut milk (or a few spoonsful of unsweetened Greek yogurt)
- 2 cups of water
- 3 tbsp curry powder OR combine 1 tbsp each: cumin, coriander, turmeric, ground ginger
- Optional: grated ginger, additional salt & pepper, cayenne pepper, additional vegetables, chopped cilantro
Directions
- Heat the butter in a large pot on the stove over medium-high heat. Add the garlic and cook for about 2 minutes.
- Add the can of crushed tomatoes, and the curry powder/seasonings to the pot and cook for about 5 minutes.
- Add the lentils, additional veggies (if using) and water to the pot, and bring it to a boil. Reduce the heat to low, cover the pot, and let simmer for 35-40 minutes, stirring occasionally until the lentils are soft. Add extra water if the curry starts to look too dry.
- Once the lentils are soft and the curry is thick, add coconut milk or yogurt. Bring the pot back to a simmer and serve.
- Optional: Serve with rice, and garnish with cilantro.
Primary Ingredient
