Ingredients and Weight:
- Red lentils: 1 pound (2 cups)
- Onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, minced
- Curry powder: 2 tablespoons
- Garam masala: 1 tablespoon
- Turmeric: 1 teaspoon
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Vegetable stock: 4 cups
- Coconut milk: 1 can (13.5 ounces)
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the lentils and pick out any foreign material.
- In a large pot or Dutch oven, heat a little oil over medium heat.
- Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
- Stir in the curry powder, garam masala, turmeric, cumin, and coriander. Cook for 1 minute, or until fragrant.
- Add the lentils and stir to coat with the spices.
- Pour in the vegetable stock and coconut milk.
- Bring to a boil, then reduce heat to low and simmer for 30-35 minutes, or until the lentils are tender.
- Season with salt and black pepper to taste.
Nutritional Information:
- Calories: 250 per serving
- Protein: 12 grams
- Carbohydrates: 35 grams
- Fat: 10 grams
- Fiber: 8 grams
Dish Characteristics:
- Creamy and flavorful
- Slightly spicy with a hint of sweetness from the coconut milk
- Rich in protein, fiber, and essential nutrients
User Comments:
- "This curry is delicious and so easy to make!"
- "I love the creamy texture and the exotic flavors."
- "Perfect for a weeknight meal or a cozy weekend lunch."
Special Precautions and Tips:
- Be sure to rinse the lentils thoroughly before cooking to remove any impurities.
- If you prefer a thicker curry, mash some of the lentils with a fork or potato masher.
- Serve with rice, naan, or your favorite sides.
