Lentil Curry
Enjoy your meal warm, savory, very filling and rich in vegetable protein! Combining tender, spice-absorbing lentils with a rich, rich curry-scented broth. Completely animal-free, this dish has a soft, creamy texture. The taste of the spices is perfectly absorbed and the reddish color is appetizing. Perfect served warm with white rice, capati bread, or pita bread, it's a healthy, easy-to-make dish that everyone will love!
Shared by Gea
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- One cup red or brown lentils, washed thoroughly
- One carrot, cut into small cubes
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- One piece of ginger, finely grated
- 2 tablespoons vegetable oil or coconut oil
- 2 tablespoons curry powder or curry paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 400 ml thin coconut milk or vegetable stock
- 200 ml boiled water
- To taste, salt, sugar and lime juice
- Fresh dill or coriander leaves for sprinkling
👩🍳 Instructions
- 1
Sauté the spices: Heat oil in a pan, sauté the onions until softened. Add the garlic, ginger, and all the ground spices, and stir quickly until fragrant.
- 2
Cook the lentils: add the lentils and carrot pieces, mix well with the spices. Pour in the water and vegetable stock, bring to a boil, then reduce the heat. Cover the pan and cook for 20 minutes, until the lentils are tender and the sauce has thickened.
- 3
Add coconut milk: Add coconut milk, salt, and sugar. Stir well and cook for another 5 to 7 minutes until the spices are fully combined. Adjust the seasoning and add lime juice.
- 4
Serve: Remove from heat, sprinkle fresh coriander leaves on top and enjoy while warm!