This was lunch today. Yummmmmmmm!!!! I've probably posted the recipe before - it's one I found last summer, and have made it just a few times (I double it and freeze some!), and each time I make it, I think it's even better than the time before. I love curry dishes, and it's got just the right amount of curry and ginger for my taste!!!
Don't let the curry scare you away, though, if you don't think you'd like it. Curry in and of itself isn't necessarily spicy. Curry powder is a blend of like 8 different spices, so it really depends on the blend itself. Personally, I think it's more sweet than spicy. And you can definitely cut the amount that you put in the recipe.
Oh, and I just LOVE lentils, too!!!! This is good over long grain white rice, jasmine rice, brown rice..... but it's just as wonderful without rice!
By my calculations, 1 serving, or 1/6 of this original recipe, has 145 calories, 5.4 g fat, 19.5 g carb, 6.7 g. protein, 6 g fiber.
Red Curry Lentils
Prep time: 15 mins Cook time: 30 mins Total time: 45 mins
1½ cups lentils, rinsed and picked over
½ large onion, diced
2 tablespoons butter
2 tablespoons red curry paste
½ tablespoon garam masala
1 teaspoon curry powder
½ teaspoon turmeric
1 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
a few good shakes of cayenne pepper
1 14 ounce can tomato puree
¼ cup coconut milk or cream
cilantro for garnishing
rice for serving
Cook the lentils according to directions. Drain and set aside.
Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.