Lentil Curry – Cooking Stylish

February 8, 2022


Scrumptious Lentil Curry – it’s a vegan dish that’s brimming with properly spiced Indian flavors, a creamy coconut sauce, and it’s completely hearty and filling because of the fiber and protein-rich lentils.

Coconut Lentil Curry

This meat-free lentil curry recipe is such a tasty principal dish that pairs superbly with white rice, cauliflower rice or naan.

It has a scrumptious complexity of taste, the lentils make it a nutritious alternative, and the coconut milk provides some physique to make it extra substantial.

It makes a superb vegan dinner and any further that’s left is ideal for lunch the subsequent day (you possibly can even freeze it).

If you happen to haven’t but had lentils it is a excellent place to begin. With the rising costs of meat nowadays it’s an incredible recipe so as to add into the dinner rotation since lentils are a less expensive different to meat.

And by utilizing a the home made spice mix right here (which is principally a curry spice mix) you possibly can management the quantity of warmth that goes into the dish making it as delicate or spicy as you favor.

Photo of ingredients used to make lentil curry.

Lentil Curry Recipe Elements

  • SPICES: coriander, cumin, turmeric, paprika, fennel seeds, mustard powder, cinnamon, cloves, cayenne pepper, fenugreek (or bay leaves), salt and pepper
  • Olive oil
  • Yellow onion
  • Recent garlic
  • Recent ginger
  • Brown or inexperienced lentils
  • Vegetable broth
  • Crushed tomatoes
  • Canned coconut milk
  • Cilantro

See under for full quantities and recipe with print possibility.

Collage of eight photos showing steps of making lentil curry on the stovetop in a pot.

How one can Make Indian Lentil Curry

  1. Measure out spices: To a small bowl add coriander, cumin, turmeric, paprika, pepper, fennel, mustard powder, cinnamon, cloves, and cayenne pepper, put aside.
  2. Saute aromatics in pot: Warmth olive oil in a big pot over medium warmth. Add onion and saute till golden brown, about 7 to eight minutes.
  3. Add garlic and ginger and saute 1 to 2 minutes longer.
  4. Pour spices from bowl into pot and saute 30 seconds.
  5. Add liquids and lentils: Pour in broth, tomatoes, coconut milk, lentils and fenugreek. Season with salt to style (add rather less than you need as a result of sauce will cut back and saltiness will turn out to be extra concentrated, I begin with simply 1/4 tsp).
  6. Simmer till tender: Deliver combination to a simmer. Then cut back warmth to low, cowl and simmer 35 minutes. Ideally stir as soon as midway by way of.
  7. Take away lid and proceed to simmer till lentils are tender, about 5 minutes longer.
  8. Garnish: Serve heat garnished with cilantro (it pairs properly with naan or basmati rice).

Pot full of coconut lentil curry garnished with cilantro leaves.

Crimson Lentil Curry Variation

  • This dish will also be made utilizing pink lentils. If doing so take into accout the simmer time might be about half of what’s listed.
  • Be aware that the simmer time directed within the recipe is longer than what’s historically wanted for lentils (as listed on the bundle). It is because there’s some acidity within the sauce (from the tomatoes) which slows the velocity of the cooking course of and it takes longer for the lentils to turn out to be tender.

Gradual Cooker Choice

  • If you happen to’d wish to make this within the sluggish cooker improve quantity of lentils to 1 3/4 cups and cut back garlic to three cloves (they’ll be harsher with out sautéing first).
  • Add every part to the sluggish cooker besides cilantro.
  • Cowl and prepare dinner on low till lentils are utterly tender, about 7 to eight hours.

Storage

  • Lentil curry will maintain 3 days within the fridge in an hermetic container.
  • Or freeze as much as 3 months.

Overhead photo of two bowls of lentil curry.

Extra Tasty Lentil Recipes to Attempt

 

Bowl of lentil curry and rice.

Lentil Curry

A vegan dish that is brimming with properly spiced Indian flavors, a creamy coconut sauce, and it is completely hearty and filling because of the fiber and protein-rich lentils. Recipe makes about 6 cups.

Servings: 5

Prep20 minutes

Cook dinner1 hour

Prepared in: 1 hour 20 minutes

  • 2 tsp floor coriander
  • 1 1/2 tsp floor cumin
  • 1 1/2 tsp turmeric
  • 1 tsp paprika
  • 1 tsp freshly floor black pepper
  • 3/4 tsp fennel seeds, crushed*
  • 1/2 tsp mustard powder
  • 1/2 tsp floor cinnamon
  • 1/4 tsp floor cloves
  • 1/4 tsp cayenne pepper (roughly to style, it is spicy)
  • 2 Tbsp olive oil
  • 1 1/2 cups finely chopped yellow onion
  • 2 Tbsp minced garlic (6 cloves)
  • 1 1/2 Tbsp peeled and minced contemporary ginger
  • 3 cups vegetable broth
  • 1 (15 oz) can crushed tomatoes
  • 1 (13.6 oz) can coconut milk
  • 1 cup brown or inexperienced lentils, picked over and rinsed
  • 2 tsp fenugreek leaves, finely crushed after measuring**
  • Salt to style
  • 3 Tbsp chopped cilantro
  • To a small bowl add coriander, cumin, turmeric, paprika, pepper, fennel, mustard powder, cinnamon, cloves, and cayenne pepper, put aside.

  • Warmth olive oil in a big pot over medium warmth. Add onion and saute till golden brown, about 7 to eight minutes.

  • Add garlic and ginger and saute 1 to 2 minutes longer.

  • Pour spices from bowl into pot and saute 30 seconds.

  • Pour in broth, tomatoes, coconut milk, lentils and fenugreek. Season with salt to style (add rather less than you need as a result of sauce will cut back and saltiness will turn out to be extra concentrated, I begin with simply 1/4 tsp).

  • Deliver combination to a simmer. Then cut back warmth to low, cowl and simmer 35 minutes. Ideally stir as soon as midway by way of.

  • Take away lid and proceed to simmer till lentils are tender, about 5 minutes longer.

  • Serve heat garnished with cilantro (it pairs properly with naan or basmati rice).
*To crush the fennel seeds I place in a small resealable bag and crush with a meat mallet. Another choice is to cut them.
**If you do not have fenugreek readily available you possibly can substitute 2 bay leaves left complete (and eradicating them on the finish of cooking). Whereas they’ve a a lot totally different taste it is nonetheless a scrumptious possibility for this curry to construct up taste.

Vitamin Info

Lentil Curry

Quantity Per Serving

Energy 392
Energy from Fats 171

% Each day Worth*

Fats 19g29%

Saturated Fats 12g75%

Polyunsaturated Fats 1g

Monounsaturated Fats 5g

Sodium 719mg31%

Potassium 1030mg29%

Carbohydrates 45g15%

Fiber 16g67%

Sugar 9g10%

Protein 15g30%

Vitamin A 1351IU27%

Vitamin C 21mg25%

Calcium 115mg12%

Iron 8mg44%

* % Each day Values are based mostly on a 2000 calorie weight loss plan.



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