Red Lentil Curry (Vegan, Gluten Free)
Lentils are a natural in Indian curry dishes since their origin is of South Western Asia. These little red protein powerhouses are the sweeter variety to their green and brown cousins and are most suitable for stews. One of the advantages of cooking with lentils is that they don’t have to be soaked like other legumes so this makes for a quick and easy dish. The result of this delectable curry is a filling and hearty main meal served with basmati rice. Thanks to Shirley Klein, my mother in law, for sharing this recipe with me.
Total Steps
4
Ingredients
16
Tools Needed
4
Ingredients
- 1 cup red lentils
- 1 large yellow onion, diced
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seed
- 1 teaspoon cinnamon
- 1 teaspoon fennel
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon salt
- 1 tablespoon brown sugar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger root, minced
- 2 large red tomatoes, chopped
- 1/4 cup tomato puree
Instructions
Step 1
Wash the lentils in cold water until the water runs clear. Put the lentils in a medium sized pot with water to cover and simmer until lentils are tender.
Step 2
While the lentils are cooking, caramelize the onions in vegetable oil in a large skillet or saucepan.
Step 3
While the onions are cooking, combine the mustard seed, cinnamon, fennel, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl and mix well. When the onions are cooked, add the curry mixture to the onions and cook over high heat, stirring constantly.
Step 4
Stir in the tomatoes and tomato puree, then reduce heat and allow the curry base to simmer until the lentils are ready. When the lentils are tender, drain them briefly. Mix the curry base into the lentils and serve immediately.