Red Lentil Curry
Add some basmati rice, and you've got one crazy-hearty curry.
Ingredients
- 2 cups red lentils
- 1 large onion diced
- 1 tablespoon vegetable oil
- 2 tablespoons curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 14.25 ounce can tomato puree
Instructions
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Rinse the lentils in cold water until the water clears up. Put them in a pot with enough water to cover them. Get the pot boiling, then put a cover on, turn the heat down to medium-low, and simmer. Make sure to add more water in to keep the lentils covered until they're tender, 15 to 20 minutes. Drain the pot.
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Heat the veggie oil in a big skillet over medium heat. Cook and stir the onions in hot oil until they're caramelized, around 20 minutes.
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Mix the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a big bowl, then stir that mix into the onions. Turn the heat up to high and cook, stirring constantly, until the onions are fragrant, 1 to 2 minutes.
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Stir the tomato puree into the skillet, then take the skillet off the heat and stir that mix into the lentils.
