A flvorful and nutritious dish that's perfect for a cozy meal :)
What can go wrong: overcooking the lentils.
what you need:
- 1 cup lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1/2 large onion, diced
- 1/2 tablespoon garam masala
- 1 1/2 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon ginger powder
- 1/8 teaspoon cayenne pepper (or more if you like)
- 2 garlic cloves, crushed
- 2 tablespoons tomato paste
- 1 can coconut milk (13.5 oz / 400ml)
- cilantro for garnishing (optional - not in the picture)
Optional: after ready add about 10 to 12oz of steamed veggies such as shredded carrots, sweet potatoes, and/or butternut squash. You can also add thinly sliced spinach when you add the tomato paste and wait until the spinach wilts.
After any addition taste for salt and pepper adjusting if necessary.
what to do:
1. Cook lentils according to package directions OR Place lentils in a saucepan with 6 cups warm water. Bring to a boil and let it cook for 20 minutes until tender. Taste to check if they are done (soft but not mushy).
2. Drain and reserve.
3. Heat olive in a large saucepan over medium high heat. Add the onion and sauté until translucent.
4. Add the spices (masala, curry, turmeric, salt, ginger, cayenne, and garlic). Stir fry for about 1 to 2 minutes.
5. Add the tomato paste and stir well.
6. Add the lentils and the coconut cream stirring to combine and let it heat through. The sauce will thicken a bit.
7. Serve over rice or with naan bread. Garnish with cilantro.
Updated 2022
