Ingredients with Measurements:
- 1 cup of red lentils
- 2 cups of water
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 carrots, peeled and chopped
- 1 can of coconut milk
- 1 cup of water
- 1 cinnamon stick
- 2 cardamom pods
- 1 bay leaf
- 1 lime, juiced
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Step-by-step instructions:
1. Rinse the lentils in a fine-mesh strainer and add them to a large pot with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the lentils are tender and most of the water has been absorbed.
2. While the lentils are cooking, heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
3. Add the curry powder, cumin, coriander, turmeric, salt, and black pepper to the pot and stir to combine. Cook for 1-2 minutes, or until fragrant.
4. Add the chopped carrots to the pot and stir to coat in the spice mixture. Cook for 2-3 minutes, or until the carrots are slightly softened.
5. Pour in the can of coconut milk, 1 cup of water, cinnamon stick, cardamom pods, and bay leaf. Stir to combine and bring to a boil.
6. Reduce heat to low and simmer for 15-20 minutes, or until the carrots are tender and the sauce has thickened slightly.
7. Remove the cinnamon stick, cardamom pods, and bay leaf from the pot. Stir in the cooked lentils and lime juice.
8. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 15g
Carbohydrates: 31g
Protein: 9g
Fiber: 10g
Sugar: 5g
Sodium: 640mg
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Carrots can be substituted with sweet potatoes or butternut squash.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced potatoes or cauliflower to the curry for extra vegetables.
- Use chickpeas instead of lentils for a different protein source.
- Add a diced tomato to the curry for extra flavor.
Tips and tricks:
- Rinse the lentils before cooking to remove any debris.
- Use full-fat coconut milk for a creamier curry.
- Adjust the spice level to your liking by adding more or less curry powder and black pepper.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl with a scoop of rice in the center. Garnish with fresh cilantro and a lime wedge.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
Rice, naan bread, roasted vegetables
Suggested side dishes:
Cucumber salad, roasted cauliflower, steamed green beans
Troubleshooting advice:
- If the lentils are still hard after cooking, add more water and continue to simmer until tender.
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to rinse the lentils before cooking to remove any debris.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
Kakuluwo curry is a Sri Lankan dish that typically features chicken or fish. This vegetarian version uses lentils and carrots for a hearty and flavorful meal.
Flavor profiles:
This curry is spicy, savory, and slightly sweet from the coconut milk and carrots.
Serving suggestions:
Serve hot with rice or naan bread for a complete meal.
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Region: Indian