Red Lentil Curry
Red Lentil Curry is so good!!
This version of Red Lentil Curry is so flavorful. It’s also so simple to make and it’s healthy and so delicious. It’s made with so many healthy ingredients.
You start by sauteing a handful of vegetables, garlic, and ginger. Then add your red lentils, water, and some spices. Next, add some coconut milk and lots of cilantro. And serve it on rice. Sounds delicious, right? I am a huge fan of Indian food!! My mouth waters, when I think of it! If you haven’t tried a good curry, go for it!
This recipe will get you in the door, to experience some Indian flavors. Plus this dish is made with so many healthy ingredients. It’s a perfect way to start the new year out right!
If you want, you can serve it with some naan bread. I’ve made some in the past, but when you are in a pinch for time, the store-bought stuff is still delicious. And I also recommend having some chutney on the side. Mango chutney is one of my favorites, and it’s so good with this dish!
Serving size: 6
Prep & cook time 45-50 mins
- 1 cup of dried Red lentils
- 1 can of coconut milk
- 1 large bunch of cilantro
- 2 tablespoons minced Ginger
- 3 cloves of garlic minced
- 2-3 leaves of kale chopped
- 2-3 cups of water
- 1 tablespoon coconut oil
- 2 handfuls of little tomatoes diced
- 1 yellow bell pepper
- 1 yellow onion
- 1-2 small zucchinis
Some of these spices you might already have in your cupboard. And if not, I promise you’ll want to make this dish over and over again. So don’t feel bad investing in the spices. And if you keep cooking, they just might become a staple in your spice cupboard. Believe me, I went from never using turmeric to buying multiple jars.
- 2 teaspoons curry powder
- 1/2 teaspoon of cumin
- 1/2 teaspoon cayenne pepper (less if sensitive to heat)
- 1 tablespoon turmeric
- Salt and pepper
Now, let’s get your prep plate ready. Dice your onions, pepper, zucchini, and tomatoes. Then your garlic, ginger, and cilantro.
You’ll need 1 tablespoon of coconut oil in your pan. Then start by sauteing your onions. Add salt. Then your garlic and ginger. And your peppers, zucchini, and tomatoes. Cook on low to med heat.
After adding everything to your prep plate. Mix and sauté on med heat.
Rinse and add 1 cup of red lentils to your pan. Now add 2 cups of water to the pan and stir. Let it cook on low to med heat. If it needs more water add a little. Let it cook for 10 mins adjusting the water if needed. Stir and now it’s time to add your spices.
Add 2 teaspoons of curry powder, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of ground cayenne pepper. If you’re sensitive to heat, I would add less. Then 1 tablespoon of turmeric. And a dash of salt and pepper.
Also, start your white rice. 1 cup dried rice to 2 cups water. I always use 1 cup rice to 1 3/4 cup water and it turns out great! Add to a pot and stir. When it starts to boil, add the lid. Reduce heat to simmer. Then forgot it for about 20 mins. Just enough time to finish your dish.
Next, add a can of coconut milk (or less) and a handful of cilantro, then stir. Cook on med to low heat for another 15-20 mins. Near the end, add your chopped kale and more cilantro and stir. Let it cook on low. Taste and add salt if needed. Don’t be shy with the salt and cilantro at the end. It will make your dish come alive.
Once your rice is ready and your seasoning is right, you can dish it up!
See cooking at home can be delicious!
I hope you enjoy the Indian flavors of this dish,
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