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Cover: Made by Jayne

14May 12

Red Lentil Curry

This curry is a real favourite in my house. Its packed with flavour and really versatile.  Lentils are full of fibre, protein and iron so they are  really good to include in your diet.  I like to serve this as a main meal served with a naan bread or chapatti as a quick vegetarian meal. I have also served it as a side dish to chicken for meat eating guests. With a little stock added it could even be a soup. Another favourite of mine is Spinach and Lentil Soup.

Green lentils can be used rather than red, the fresh tomatoes can easily be substituted with tinned and the cream can be omitted if watching the calories.  The ingredient list is fairly long but its mostly spices and the recipe comes together really easily.

Red Lentil Curry
Author: 
Recipe type: Starter, Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 2 as a main or 4 as a starter
 
Easy vegetarian dish
Ingredients
  • 8 ounces red lentils
  • 4 cloves
  • 1 cinnamon stick
  • 4 cloves of garlic, peeled & crushed
  • 1 inch piece of fresh ginger, peeled and finely chopped
  • fresh ground black pepper
  • 1 litre cold water
  • 2 tablespoons vegetable oil
  • 2 onions, peeled & finely chopped
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon hot chilli powder
  • 1 teaspoon sugar
  • 5 large tomatoes, skinned & chopped or 1 tin of plum tomatoes
  • ½ teaspoon salt
  • 2 tablespoons cream
  • few sprigs of coriander, chopped
Instructions
  1. Put the lentils, cloves, cinnamon stick and a few of grinds of pepper into a large saucepan. Cover with the water and bring to the boil. Reduce the heat, partially cover and simmer for 15-20 minutes until the lentils are soft.
  2. Meanwhile heat the oil in a large pan, (I use a deep sided frying pan), add the onions and fry until softened and starting to brown.
  3. Add the garlic and ginger, giving a quick stir to mix in.
  4. Add the garam masala, ground coriander, turmeric and chilli powder. Stir quickly to prevent the spices sticking. Once they are mixed into the onion mixture add the tomatoes and sugar.
  5. Fished out the cinnamon stick and cloves then add the lentils into the pan, season with salt and simmer for 10 minutes, stirring frequently.
  6. Just before serving stir through the cream and coriander.

 

 

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2 comments

  1. Could it also be used as a stuffing for veggies?

    Reply
    • I think that is a great idea! It is fairly thick already but it may be a good idea to add slightly less water to make it thicker.

      Reply

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