Creamy Lentil Curry

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!

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 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

 

Creamy Lentil Curry

Creamy Lentil Curry

Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Cuisine India
Servings 4
Calories 175 kcal

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.
 

Leave a comment

Recipe Rating




Responsable » Anamika Das Das (servidora)
Finalidad » gestionar los comentarios.
Legitimación » tu consentimiento.
Destinatarios » los datos que me facilitas estarán ubicados en los servidores de Webempresa (proveedor de hosting de SpiceandColour.com) dentro de la UE. Ver política de privacidad de Webempresa.
Derechos » podrás ejercer tus derechos, entre otros, a acceder, rectificar, limitar y suprimir tus datos.