This creamy lentil curry is a delicious vegan recipe, perfect for cold weather. Nothing is better than a bowl of hearty comfort food layered with flavours. It is also very easy to prepare, and you can store the leftovers which taste even better for the next day!
Ingredients
- 300g lentil
- 400g canned tomato sauce or tomato purée
- 100ml coconut milk
- 1 medium onion cut into small cubes
- 1 tablespoon ginger-garlic paste
- 500ml vegetable stock
- Water
- Salt to taste
- 3-4 tablespoons oil
- 1 plain yoghurt and coriander leaves for garnish
Spices:
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red chilli powder.
Instructions:
-Heat the oil in a pan over medium heat and add the cumin seeds.
-When starts to crackle add the chopped onion and fry until golden. Add ginger-garlic paste and fry for a few seconds.
-Add all ground spices with a splash of water and sauté.
-Add the tomato sauce. Cook until the oil separates.
-Add lentils and sauté for few seconds. Add the vegetable stock, water, and salt. Mix and cook until the lentils are tender.
-Add coconut milk and cook for another two minutes.
-Pour in a small bowl, add plain yoghurt (optional) and sprinkle chopped coriander leaves on top of it. Serve with rice or bread.
Creamy Lentil Curry
Ingredients
- 300g lentil
- 400g canned tomato sauce or tomato purée
- 100ml coconut milk
- 1 medium onion cut into small cubes
- 1 tablespoon ginger-garlic paste
- 500ml vegetable stock
- Water
- Salt to taste
- 3-4 tablespoons oil
- 1 plain yoghurt and coriander leaves for garnish
Spices:
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red chilli powder
Instructions
- Heat the oil in a pan over medium heat and add the cumin seeds.
- When starts to crackle add the chopped onion and fry until golden. Add ginger-garlic paste and fry for a few seconds.
- Add all ground spices and a splash of water. Sauté and add the tomato sauce. Cook until the oil separates.
- Add lentils and sauté for few seconds. Add the vegetable stock, water, and salt. Mix and cook until the lentils are tender.
- Add coconut milk and cook for another two minutes.
- Pour in a small bowl, add plain yoghurt (optional) and sprinkle chopped coriander leaves on top of it. Serve with rice or bread.
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