Red Lentil Curry Recipe – Step By Step Guide:- The cuisine known as red lentil curry is a mouthwatering dish that is loaded with flavours and nutrients. Because of its ease of preparation and adaptability, it is a fundamental component in a wide variety of cuisines all over the world.
Red Lentil Curry Recipe – Step By Step Guide
A rich and satiating dinner can be made by combining the aromatic spices, the creamy coconut milk, and the nutritious red lentils that are included in this dish. This dish is sure to satiate your taste senses and provide your body with the nourishment it needs, regardless of whether you are an experienced chef or a newbie in the kitchen.
Ingredients:
- 1 cup red lentils
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan bread, for serving
Instructions:
Proceed with the preparation of the lentils by first washing the red lentils in cold water until the water becomes clear. This assists in the removal of any debris.
Next, soak the lentils in water for around fifteen to twenty minutes. Drain, then set aside for later use. Aromatic ingredients should be sautéed by heating vegetable oil in a large saucepan or skillet over medium heat.
After adding the cumin seeds, allow them to sizzle for a few seconds until they release their aroma. Then, cook the chopped onions for around five to seven minutes, or until they reach a golden brown colour.
Next, add the grated ginger and minced garlic, and continue to cook for another two minutes until the aroma is released.
ALSO SEE : Is a Tomato a Fruit or Vegetable?
Paprika, ground turmeric, ground coriander, ground cumin, garam masala, and ground cumin are the spices that should be added after the aromatics have been cooked.
Give the spices a good stir to integrate them, and then allow them to toast for approximately a minute so that their flavours and smells can be released.
Tomatoes and Lentils Should Be Added You should pour in the diced tomatoes along with their juices and toss them so that they mingle with the spices and aromatics.
After that, put the red lentils that have been soaked and drained into the pot. Everything should be thoroughly mixed together by stirring it. While the mixture is simmering, add the coconut milk and season it with salt and pepper to taste.
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Start by bringing the mixture to a low simmer, and then turn the heat down to a low setting. The curry should be allowed to simmer for approximately twenty to twenty-five minutes, or until the lentils have reached the desired tenderness and the flavours have merged together. In the event that the curry appears to be excessively thick.
you can adjust the consistency by adding a small amount of water or vegetable broth in order to get the necessary level of liquidness.
If the consistency is too thin, continue to simmer it without covering it for a few more minutes until it gets the required consistency.
When the lentils have reached the desired level of doneness, taste the curry and make any necessary adjustments to the seasoning for optimal flavour.
During this stage, you have the option of adding a pinch of cayenne pepper or chilli powder if you would want your curry to be more spicy.
In order to add a splash of colour and a burst of freshness to the curry, garnish it with fresh cilantro leaves.
Serve, and take pleasure in: Serve the red lentil stew hot, with rice that has been cooked or naan bread that has been warmed up on the side.
Nutrition:
- Calories: Around 300-350 calories per serving
- Protein: Approximately 15-20 grams per serving
- Carbohydrates: Around 30-40 grams per serving
- Fat: About 15-20 grams per serving, mostly from the coconut milk and oil
- Fiber: 10-15 grams per serving
- Vitamins and minerals: Red lentils are particularly rich in folate, iron, potassium, and manganese.
