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lentil curry

RED LENTIL CURRY

This is one I make in big batches and keep stocked in the freezer — red lentils are packed with iron, so it's my go-to once a month for a good iron boost, and it reheats beautifully. A well-stocked spice cabinet does the heavy lifting: coriander, cumin, curry powder, garam masala, turmeric, and cayenne all toast together before the coconut milk and tomato go in. I always serve mine with garlic naan for scooping.
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Ingredients
  

  • 200 g red lentils
  • 4 tbsp oil
  • ½ yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh grated ginger
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp coriander
  • 1 tsp cumin
  • 1½ tsp curry powder
  • 1½ tsp garam masala
  • ½ tsp turmeric
  • ½ tsp cayenne
  • 1 13.5 oz can coconut milk
  • 25 oz tomato puree

Method
 

  1. Rinse and soak the lentils for a minimum of 4 hours, overnight preferred. Drain and rinse again before cooking.
  2. Heat the oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.
  3. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
  4. Mix in the spices and toast for about 1 minute to release their aromas.
  5. Add the coconut milk, tomato puree, and soaked lentils. Stir well, cover, and cook for 20–25 minutes, stirring occasionally, until the lentils are tender but not mushy.
  6. Taste and adjust seasoning to your liking. Garnish with fresh cilantro, if desired, and serve with rice, naan, or your preferred side.