Recipe

Lentil Coconut Curry

main mealcurryindian

Time2 hr

Yield4 portions

Energy378 kcal

Components0

Servings

Contents

Ingredients

Heat Oil
10mloil, rapeseed
Mustard Seeds
2tspmustard seeds, black
Spice Sizzle
1.5tspspice, cumin, seed
1.5tspspice, coriander, seedlightly crushed
10perherb, curry leaf
Cook Onion
1wholeonion≈ 150 g oniondiced
0.5tspsalt
Add Aromatics
3clovegarlicminced
30gginger rootgrated
2single, 20gchilli, reddiced
Add Ground Spices
0.5tspspice, turmeric
2tspspice, garam masala
Simmer Tomatoes
800gchopped tomatoes
Cook Lentils
120glentils, vertes
120glentils, red
300mlwater≈ 300 g water
400stock, chicken, low salt (ml (prepared/500ml))≈ 0.8 cube stock, chicken, low salt
Add Coconut Milk
200mlcoconut milk
Finish Curry
0.5tspmonosodium glutamate
10mllime juice≈ 10 g lime juice

Prep:
1. Dice the onion
2. Mince the garlic
3. Grate the ginger
4. Chop the chillies
5. Lightly crush the coriander seeds
Heat the oil to medium
Add the mustard seeds, then when they’re popping add the cumin & coriander. Sizzle for 30 seconds until fragrant.
Add the onion and salt, cook 6-8 minutes until soft and lightly golden
Add the garlic, ginger, and chilli; cook 1-2 minutes.
Add the spices, stir 20 seconds
Add the chopped tomatoes; simmer 8-10 minutes until thick and no longer sharp
Add the lentils, water, stock; simmer, cover, cook 30 minutes until the red lentils are broken down and the vertes tender.
Stir in the coconut milk, simmer 5-10 minutes until integrated and thickened; don’t boil hard
Add the msg and lime juice
Remove from heat, rest 10 minutes.

Show full nutrition and cost table