I serve this curry with brown-cilantro rice
I’m a big fan of Chef Ramsay. This curry is adapted from a recipe I found online. It’s easy, tastes delicious and also happens to be vegan. And from what I’ve heard him say about vegetarians on TV, I’m sure he did not purposely make it vegan.
Lentils are high in protein, high in fiber, low in fat and packed with minerals. Besides being a nutritional powerhouse, lentils also cook quickly.
I can’t vouch for how authentic this recipe is, but my Indian American husband can’t seem to get enough of it. I like to serve it with brown-cilantro rice but you can also serve it with naan or chapatti.
Ingredients:
1 1/3 cup red lentils or pigeon pea lentils (tuvar dal), rinse
2 cloves
1/2 cinnamon stick
4 black peppercorns
4 cups water
1 inch ginger, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
3 Tbsp olive oil
2 medium onions, peeled and finely chopped
3 tomatoes, finely chopped or 1 15 oz can crushed tomatoes
2 tsp garam masala
2 tsp chilli or cayenne powder
1 tsp ground tumeric
1/2 tsp sea salt
1/4 cup coconut milk
1 jalapeno, slit lengthwise (optional)
Serves 4
Directions:
1. Place lentils, cloves, cinnamon, peppercorns and water in a pan. Bring to a boil and skim off any froth that rises to the surface of the liquid. Reduce heat, partially cover pan and simmer for about 25 minutes. Lentils should be soft and broken down.
2. Heat oil in a cast iron skillet and add onions. Fry for about 6 minutes, until lightly browned, stir occasionally.
3. Add garlic and ginger, tomatoes, garam masala, chilli powder and tumeric to the skillet, stir to combine and saute for about 2 minutes. Stir occasionally to prevent burning.
4. Pour the spice mixture into the pan of cooked lentils and stir. Season with salt and simmer for another 10 minutes. Add coconut milk and green jalapeno, stir to combine.
Serve immediately.