This is a strongly spiced, easy to make vegetarian curry that has become an instant hit! The heat in this dish is strongly based on the heat of your curry powder, so there's a lot of flexibility. Cut prep time by preparing the onions while the lentils cook.
Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins
2cupsRed lentils
2tbspOlive Oil
1Large Onion, Diced
2Cans tomato sauce, 400ml (14 fl. oz.) each
Spice Mix
3tbspCurry Powder
1tbspTurmeric, ground
1tbspCumin, Ground
1tbspChili Powder (medium-mild)
1tspSugar, white
1tspSalt
1tbspMinced garlic or garlic paste
1tbspMinced ginger or ginger paste
1
Wash lentils in cold water to remove starch.
2
In a pot, bring lentils to a boil, let simmer 15-20 minutes, drain. Add water as needed. When done, drain.
3
In a large pan, heat 1T vegetable oil with medium heat; add onions and stir until caramelized, about 20 minutes.
4
Add curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger to a medium bowl. Add remaining oil and mix.
5
Add spice mix into onions, raise heat to high and stir constantly until fragrant, 1-3 minutes.
6
Add drained lentils and tomato sauce, stir well.
Ingredients
2cupsRed lentils
2tbspOlive Oil
1Large Onion, Diced
2Cans tomato sauce, 400ml (14 fl. oz.) each
Spice Mix
3tbspCurry Powder
1tbspTurmeric, ground
1tbspCumin, Ground
1tbspChili Powder (medium-mild)
1tspSugar, white
1tspSalt
1tbspMinced garlic or garlic paste
1tbspMinced ginger or ginger paste
Directions
1
Wash lentils in cold water to remove starch.
2
In a pot, bring lentils to a boil, let simmer 15-20 minutes, drain. Add water as needed. When done, drain.
3
In a large pan, heat 1T vegetable oil with medium heat; add onions and stir until caramelized, about 20 minutes.
4
Add curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger to a medium bowl. Add remaining oil and mix.
5
Add spice mix into onions, raise heat to high and stir constantly until fragrant, 1-3 minutes.
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