Recipe: Yummy Simple red lentil curry

Simple red lentil curry. Red curry lentils is my all-time favorite lentil recipe. Thick, creamy, saucy, and perfect as leftovers. These red curry lentils are one of my all-time favorite recipes.

Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables. Curry Red Lentil Stew features tender lentils, tomatoes, onion, ginger and flavorful spices mixed with chickpeas and kale for healthy weeknight meal that's easy to make! You can prepare Simple red lentil curry using 17 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Simple red lentil curry

1. You need 300 grams of red lentils.
2. You need 200 ml of coconut cream.
3. Prepare 1 of white onion, finely chopped.
4. It's 3 of gloves of garlic.
5. Prepare 2.5 cm of fresh ginger.
6. Prepare Half of teaspoon turmeric powder.
7. Prepare Half of teaspoon cumin powder.
8. You need 1 teaspoon of corriandar powder.
9. It's 2 of green finger sized chillies.
10. You need 2 of cloves.
11. Prepare 2 of cardamoms.
12. You need Half of teaspoon black peppers.
13. Prepare of Salt.
14. Prepare 1 table spoon of tomato paste.
15. It's of Lemon wedges to serve.
16. It's of Fresh mint leaves for garnish.
17. Prepare as needed of Butter or ghee.

Coming to the end of fall and I thought a nice lentil stew was in order. I happen to have all the ingredients on hand for this vegan. Rinse lentils several times with warm water. This red lentil curry recipe was inspired by Naturally Ella.

Simple red lentil curry directions

1. Melt butter/ghee in the pot. Fry onions until they change colour. Put ginger and garlics and chillies in food processor or chopper. Add ginger and garlic and chillies to pot. Saute few seconds until you feel the aroma..
2. Add cloves,cardamoms turmeric, cumin and corriandar and saute few seconds. Wash and drain red lentils two times and add them to the pot..
3. Add tomato paste, salt and enought water. Bring it to boil. Cover the pot until lentils half cooked(about 10 minutes). Add coconut cream. Continue simmering for another 30 minutes. Add black pepper.Discard cardamoms and cloves. Garnish with fresh mint leaves and serve with naan or plain steamed rice and lemon wedges.I did not have fresh mint at home. That is why I used dried mint as you see in the photo..

It's packed with leafy greens, thickened with dairy-free coconut milk, spiced with a mix of Indian anti-inflammatory ingredients, and finished with some sliced avocado. Watch how to prepare a quick-and-easy red lentil curry. Served with basmati rice, this healthy Indian stew is the perfect vegetarian main dish. Don't fret over the long list of spices, dinner's on the table in less than an hour. It's vegan, gluten-free and super flavorful!