Red Curry Lentils

• Vegetarian
• Gluten free

• Produce

  • 1 Cilantro
  • 1 tsp Garlic
  • 1 tsp Ginger
  • 1 1/2 cups Lentils
  • 1/2 Onion, large

• Canned Goods

  • 2 tbsp Red curry paste
  • 1 14 ounce can Tomato puree

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 3 good shakes Cayenne pepper
  • 1 tsp Curry powder
  • 1/2 tbsp Garam masala
  • 1 tsp Sugar
  • 1/2 tsp Turmeric

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Coconut milk or cream

Found on pinchofyum.com

Description

Ingredients

• 1½ cups lentils, rinsed and picked over
• ½ large onion, diced
• 2 tablespoons butter
• 2 tablespoons red curry paste
• ½ tablespoon garam masala
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• a few good shakes of cayenne pepper
• 1 14 ounce can tomato puree
• ¼ cup coconut milk or cream
• cilantro for garnishing
• rice for serving

Directions

• Cook the lentils according to directions. Drain and set aside.
• 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, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato puree; stir and simmer until smooth.
• Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.