Ingredients with Measurements:
- 1 cup of dried lentils
- 1 tablespoon of vaccenic acid oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 can of diced tomatoes
- 1 can of coconut milk
- 2 cups of water
- 1 tablespoon of fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the lentils in a colander and set aside.
2. Heat the vaccenic acid oil in a large pot over medium heat.
3. Add the chopped onion and sauté for 5 minutes or until translucent.
4. Add the minced garlic and grated ginger and cook for 1 minute.
5. Add the ground cumin, coriander, turmeric, paprika, and salt. Stir well.
6. Add the can of diced tomatoes, coconut milk, and water. Stir well.
7. Add the rinsed lentils and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
9. Simmer for 30-40 minutes or until the lentils are tender.
10. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 37g
Protein: 15g
Fiber: 15g
Substitutions for ingredients:
- You can use any type of oil instead of vaccenic acid oil.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use any type of milk instead of coconut milk.
Variations:
- You can add vegetables such as carrots, potatoes, or spinach.
- You can add protein such as chicken, beef, or tofu.
- You can adjust the spices to your liking.
Tips and tricks:
- Rinse the lentils before cooking to remove any dirt or debris.
- Use a wooden spoon to stir the curry to prevent the lentils from breaking apart.
- Add more water if the curry becomes too thick.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 4 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.
Garnishes:
Garnish with fresh cilantro or chopped peanuts.
Pairings:
Pair with a side of rice or naan bread.
Suggested side dishes:
Serve with a side of roasted vegetables or a salad.
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the lentils are not tender, cook for a few more minutes.
Food safety advice:
- Make sure to rinse the lentils before cooking.
- Store the leftover curry in the refrigerator for up to 4 days.
Food history:
Lentil curry is a popular dish in Indian cuisine. Lentils are a staple food in India and are used in a variety of dishes.
Flavor profiles:
The curry has a spicy and savory flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the curry in a bowl with a side of rice or naan bread.
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Region: Indian