Easy Lentil Curry Recipes

RED LENTIL CURRY

Steps:

• Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
• Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• Stir in the tomato puree, remove from heat and stir into the lentils.

EASY LENTIL CURRY RECIPE (WITH CANNED LENTILS)

Steps:

• Peel and chop red onion, garlic and ginger.
• Add oil to a pan over medium heat and add the chopped onion to it. Saute onion until it begins to slightly caramelize (about 15 minutes or so), stir often so onion doesn't burn.
• Add in garlic and ginger and saute a couple more minutes.
• Then add in the pumpkin puree, coconut milk, water, coriander, smoked paprika, and turmeric and stir well.
• When all ingredients are well incorporated, add in the spinach and stir well.
• Then add in the lentils and stir well - letting curry cook about a minute or two more.
• Remove from the stove and season with salt and pepper to taste.
• When serving, garnish with chopped cilantro and enjoy with Sri Lankan roti, naan, turmeric quinoa, or rice pilaf.

LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!

Steps:

• Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
• Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
• Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
• Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
• Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
• Coriander: Stir through half the coriander, then taste and add more salt if needed.
• Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

EASY LENTIL CURRY

Steps:

• Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
• Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
• While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
• Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.