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Yellow Lentil Curry

Features:
    Cuisine:
      • 1 hour 10 minutes
      • Serves 6
      • Medium

      Directions

      Yellow Lentil CurryIngredients

       

      • 400 g yellow lentils, uncooked & rinsed
      • 750 mL stock (Vegetable, chicken, beef)
      • 1 large onion, finely chopped
      • 3 garlic cloves, crushed
      • 1 tsp coconut oil
      • 1 tsp turmeric
      • 1/2 tsp coriander, ground
      • 1 tsp curry powder
      • 1 tsp cumin
      • 1 tsp grated ginger
      • 1 chili pepper
      • 1 tsp salt
      • 400 g coconut milk
      • 162 g tomato paste
      • Cilantro chopped (for garnish)
      • Plain Yogurt (Optional)

      Directions

      1. Slow Cooker Method: Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently. This will allow the complexity of flavor in spices to develop. Transfer to a slow cooker and add coconut milk, tomato paste, water and lentils. Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours.

       

      1. Stovetop Method: Preheat heavy bottom medium pot on low-medium heat and enough oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently. Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.

       

      1. Serve hot garnished with cilantro.
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      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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