Red Lentil Curry is a very easy recipe with lentils, cooked with a can of tomato sauce, some warm spices, and the essential onion-garlic-ginger trifecta, and made creamy with a little bit of coconut milk and/or butter and /or ghee.
It is very creamy, delicious and flavorful. Red lentils are pros at softening and practically melting into curries, stews, gravis, and soups, and used in Nepali dals. It is amazing for dinner and more amazing for leftovers.
Simple but Nourishing Meal
Red Lentil Curry is very easy and made with wholesome ingredients that you can find them in any normal grocery store. It is very healthy and protein-packed meal.
Not only that, a combination of garlic, turmeric, and ginger make it not only very delicious but also infuses with antioxidant and anti-inflammatory properties.
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Ingredients
- 3 cups brown lentils
- 1 large onion, diced
- 4 tablespoons red curry paste
- 1 tablespoon garam masala
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, minced
- a few good shakes of cayenne pepper
- 4 cup water
- 2 tablespoons coarse salt (to taste)
- 2 14-ounces can tomato sauce
- 1 1/2 cup coconut milk
- 4 tablespoons butter or ghee
- cilantro for garnishing
- rice for serving
Instruction / Method
- Place all ingredients in the Pressure Cooker. Cook on high pressure until 5 whistles and turn off the gas. Natural pressure release for about 10 minutes.
- Stir the coconut milk and ghee/butter. Taste and adjust the seasonings.
- Serve with rice, top with cilantro. Yum Yum!
Nutrition Facts (% Daily Value)
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