Ingredients with Measurements:
- 1 cup red lentils
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes (14.5 ounces)
- 1 can coconut milk (13.5 ounces)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups water
- 1/4 cup chopped fresh cilantro
Special equipment needed: None
Step-by-step instructions:
1. Rinse the red lentils in a fine-mesh strainer and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and ginger and cook for 1 minute.
5. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute.
6. Add the diced tomatoes, coconut milk, salt, black pepper, and water and stir to combine.
7. Add the red lentils and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
9. Stir in the chopped cilantro.
10. Serve hot with rice or naan bread.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 285
- Fat: 15g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of lentils instead of red lentils.
- You can use olive oil instead of vegetable oil.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use light coconut milk instead of regular coconut milk.
Variations:
- Add chopped vegetables such as carrots, bell peppers, or zucchini for extra nutrition.
- Add cooked chicken or shrimp for extra protein.
- Add a dollop of plain yogurt or sour cream on top for a creamy texture.
Tips and tricks:
- Rinse the lentils thoroughly before cooking to remove any debris.
- Use a large pot to prevent the curry from boiling over.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Stir the curry occasionally to prevent it from sticking to the bottom of the pot.
Storage instructions:
- Store any 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 until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
- Garnish with chopped cilantro or a sprinkle of paprika.
Pairings:
- Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Rice or naan bread
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the lentils thoroughly to prevent any foodborne illnesses.
Food history:
- Curry is a popular dish in Indian cuisine and has been enjoyed for centuries.
Flavor profiles:
- This red lentil curry is spicy, savory, and slightly sweet from the coconut milk.
Serving suggestions:
- Serve this red lentil curry as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Indian