Lentil Curry – mega flavour lentil recipe!

Ingredients

Scaled for your household (6 portions) · original serves 6

• Butter50 g
  2 tbsp neutral oil may substitute
• Garlic cloves4
  finely minced
• Ginger1½ tbsp
  finely minced
• Brown onion1
  finely chopped
• Curry powder2 tbsp
  mild or spicy
• Ground turmeric½ tsp
• Ground cayenne pepper (optional)½ tsp
  optional
• Salt1¼ tsp
• Black pepper½ tsp
• Green or brown lentils1 cup
  green or brown
• Coconut milk400 ml
  full fat
• Tinned diced tomatoes400 g
• Water3 cup
  tap water
• Coriander bunch (optional)½ cup
  for serving
• Plain yogurt (optional)½ cup
  for serving
• Jasmine rice (optional)1 cup
  for serving

Method

1. 1

   Melt the butter in a saucepan over medium heat. Add the onion, garlic and ginger and cook gently for about 10 minutes, stirring occasionally, until the onion is soft and tinged golden.

   10 min
2. 2

   Increase the heat to high, add the curry powder and turmeric and stir for about 1 1/2 minutes to bloom the spices.

   2 min
3. 3

   Add the cayenne if using, salt, black pepper, dried lentils, coconut milk, canned tomatoes and water. Stir well and bring to a simmer.

4. 4

   Cover and simmer gently over low to medium-low heat for 30 minutes.

   30 min
5. 5

   Remove the lid and simmer for another 10 minutes, stirring as needed, until the lentils are soft and the sauce is thick and creamy.

   10 min
6. 6

   Stir through half the coriander if using, taste and adjust the salt. Serve with rice and yogurt if desired.