The Red Lentil Curry Recipe I've been making EVERY WEEK!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and keeps well.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: generic curry powder

Homemade blends can be healthier and tailored to taste.

red lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Brown lentils are often less expensive and widely available.

Rinse and drain 1 cup of basmati rice 2 to 3 times to remove excess starch.

In a saucepan, add 1 cup of water and bring to a boil.

Stir the rice into the boiling water, reduce heat to medium-low, cover, and cook for 15 minutes.

Finely chop 1 onion and 2 long green chili peppers.

Finely chop 2 pieces of garlic and dice 2 tomatoes.

In a saute pan over medium heat, toast 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and 4 cardamom pods for about 3 minutes.

Coarsely crush the toasted spices using a pestle and mortar.

In the same saute pan, add 2 tablespoons of olive oil and the chopped onion; saute for 2 to 3 minutes.

Add the garlic and chili peppers; saute for about 2 minutes.

Stir in the toasted spices, 1/2 teaspoon turmeric, 2 teaspoons garam masala, 1/2 teaspoon salt, and 1 teaspoon sweet paprika; saute for about a minute.

Add the diced tomatoes and saute for 3 to 4 minutes, using the juices from the tomatoes to deglaze the pan.

Add 1 cup of red lentils, 400 ml can of coconut milk, and 1 cup of water; stir well and bring to a boil.

Reduce heat to medium, cover the pan, and let it simmer for 8 to 10 minutes.

Check on the curry occasionally and stir to prevent sticking.

Plate the rice and generously serve the curry on top.

Garnish with freshly chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary