1/2 large onion, diced
2 tablespoons butter
1 tablespoons curry paste
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon sugar
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 14-ounce can tomato puree or chopped tomatoes
2 c water
3 sliced carrots
lemon or lime (juice and pour on right before its served)
Optional- can add coconut milk, but I didnt have any
1. Cook the lentils according to directions. Drain and set aside.
2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato puree; stir and simmer until smooth.
3. Add the lentils and the water or cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.
2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato puree; stir and simmer until smooth.
3. Add the lentils and the water or cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.
I served with rice on the side and a Dad salad (1 washed whole romaine lettuce leaf for each person).
It actually was even better the next day, so delicious to me! The kids didn't love it.
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