LENTIL CURRY
Indulge in the simplicity and creaminess of this easy lentil curry. With just a handful of ingredients, it's a flavourful and satisfying dish in no time!
Servings: 6 servings
Calories: 267kcal
Ingredients
- 1 teaspoon olive oil
- 1 small onion peeled and diced
- 4 cloves garlic minced
- 1 teaspoon Old fashioned Sauvignon mustard or classic Dijon
- 1 teaspoon turmeric
- 1/2 teaspoon ground cilantro
- 1 teaspoon cumin
- 1 teaspoon curry powder
- salt & pepper to taste
- 2/3 cup tomato paste
- 1 can coconut cream or coconut milk
- 1 cup dry lentils rinsed
- 3 cups of water
- fresh cilantro for garnish
- 2 small avocados cut in sliced for garnish
- 6 teaspoons sour cream for garnish
Instructions
- Heat a large saucepan over medium heat and add olive oil. Once the oil is heated, add the minced onion and garlic. Sauté until the onion becomes translucent, and the garlic is fragrant. Add Sauvignon mustard to the pan and stir it into the onion and garlic mixture. Cook for another minute to release its flavours.1 teaspoon olive oil, 1 small onion, 4 cloves garlic, 1 teaspoon Old fashioned Sauvignon mustard
- Sprinkle turmeric, ground cilantro, cumin, and curry powder into the pan. Stir well to coat the onion mixture with the spices. Allow them to cook for about a minute, until fragrant. Stir in the tomato paste, ensuring it is well incorporated into the spice mixture. Cook for another minute, allowing the tomato paste to deepen in flavour.1 teaspoon turmeric, 1/2 teaspoon ground cilantro, 1 teaspoon cumin, 1 teaspoon curry powder, 2/3 cup tomato paste
- Add coconut cream to the pan, stirring it into the spice mixture. Allow the mixture to come to a gentle simmer. Rinse the lentils under cold water, then add them to the saucepan. Add the water an stir well to combine the lentils with the creamy curry sauce. Cover the saucepan with a lid and reduce the heat to low.1 can coconut cream, 1 cup dry lentils, 3 cups of water
- Let the curry simmer gently for about 20–25 minutes, or until the lentils are tender and cooked through. Stir occasionally to prevent sticking. Once the lentils are cooked to your desired consistency, remove the saucepan from the heat.
- Taste and adjust the seasoning if needed by adding salt or additional spices. Serve the lentil curry hot, garnished with fresh cilantro leaves and sliced avocado. You can also add a dollop of sour cream on top for extra creaminess, if desired. Enjoy your creamy lentil curry with steamed rice, naan bread, or any other accompaniments of your choice.salt & pepper, fresh cilantro, 2 small avocados, 6 teaspoons sour cream
Notes
Leftovers and Freezing: Lentil curry makes excellent leftovers and can be frozen for future meals. Store any leftovers in airtight containers in the refrigerator for up to 3–4 days, or freeze them for up to 3 months. Simply thaw and reheat when ready to enjoy.