Quick lentil curry » Cooking recipes with photos. home cuisine
Ingredients:
400 g of red lentils;
1 can (400 g) of coconut milk;
1 medium onion;
2-3 cm of fresh ginger root;
2 cloves of garlic;
2-3 st. l. tomato puree;
vegetable oil;
1 tsp. cumin seeds;
1 tsp. mustard seeds;
1 tsp. curry powder;
salt;
greens and rice for serving.
Preparation:
1. Soak lentils in cold water for 10 minutes. Meanwhile, peel the onion and cut it into very small cubes.
2. Peel the ginger, cut lengthwise into thin slices. Then cut them lengthwise into strips and, finally, crosswise into very small cubes. Crush, peel and chop the garlic.
C. In a pan with a thick bottom, heat a little oil, add cumin and mustard seeds, fry, stir for 1 minute.
4. Put the onion, ginger and garlic in the pan. Fry, stirring often, until the onion is soft (the fire should be medium-high), about 3 minutes.
5. Add curry powder to the vegetable mixture, mix. After 15 seconds put tomato puree; cook, stirring, 1 min. Drain almost all the water from the lentils, put the lentils with the rest of the water in the pan. Bring to a boil, cook for 4-5 minutes.
6. Pour coconut milk, add salt, mix thoroughly. Cook over high heat until the lentils are tender, about 7 minutes. Sprinkle with greens, serve with rice.
