Friday, January 26, 2007

Red Lentil Curry

I don't know if Brenda remembers, but she sent this to me on an email a couple of years ago.

"As promised, here is the red lentil curry recipe. It is not dinner party fare but a very hearty meal that takes less than 20 minutes from start to finish. Just the thing for those nights when you get home to an empty fridge and too tired to do anything!

By the way, I have replaced the coconut milk powder with liquid coconut milk/cream quite successfully.

I also keep a pack of longlife sealed chappati in the pantry which make a perfect accompaniment.

PS: The recipe is from which looks like it has some other good recipes. "

Serves 4

1 1/4 cups (250g) TLC red split lentils
2 cups vegetable stock
1/2 tsp ground turmeric
2 tbs oil 1 onion, chopped
2 cloves garlic, finely chopped
1 tbs chilli paste
2 tsp ground cumin
2 tsp ground coriander
2 tomatoes, chopped
1/3 cup instant coconut milk powder
Naan bread or rice to serve

1. Bring lentils, stock and tumeric to the boil then simmer, covered, for 10 mins. Stir occasionally.

2. Fry onion in oil until soft then add garlic, chilli, cumin and coriander. Stir for 2-3 mins.

3. Stir the onion and spices into the lentil mixture then add tomato. Stir in the coconut milk for 1-2 mins.

4. Serve with naan bread or rice.

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