Today we are with a new recipe from Indian cuisine. I have had the opportunity to share many recipes from different world cuisines until today. The most popular recipes among these cuisines have been from Indian cuisine. In fact, after each Indian dish I shared, there were requests to share more Indian food. As such, I also share more Indian dishes than other different cuisines.
If we need to summarize the red lentil curry recipe, it can be called a thick lentil dish cooked with plenty of spices and not blended. This consistency makes red lentils into a main dish that can be served with rice.
Considering that red lentils are generally cooked as lentil soup in Turkish cuisine, this recipe can be written as a new answer to the “What should I cook today?” question. The question makes it even more challenging and not finding an answer to this question can make you spend minutes in front of the pantry. With the red lentil curry recipe, a new alternative will be added to the dried bean stew, chickpea stew and stewed kidney bean stew with olive oil and derivatives offered by the pantry, so I hope it will.
- 2 cups of red lentils,
- 1 onion,
- 1 clove of garlic,
- 2 tomatoes,
- 1 teaspoon of cumin,
- 1 teaspoon of coriander,
- 1 teaspoon of ginger,
- 1 teaspoon of turmeric,
- 1 teaspoon of black pepper,
- 1 teaspoon of chili pepper,
- 1 cup of coconut milk,
- 1 teaspoon of coconut oil,
- 4 tablespoons of olive oil,
- Heat the olive oil and coconut oil in a deep pan,
- Add the chopped onion and grated garlic and fry until soft,
- Add cumin, coriander, ginger, turmeric, black pepper and chili pepper and mix,
- Add the chopped tomatoes and fry them until they are soft,
- Add 4 cups of boiling water, mix,
- Add the washed and drained lentils and mix,
- Cover the lid and cook until the lentils are soft,
- Add coconut milk and salt, mix, cook a few mins. more and remove from heat,
- Serve with plain rice.