1 Cups lentils, rinsed and picked over
1 Large onion, diced
1/2 Red pepper
1 large tomato de-seeded and chopped small pieces
1 Red Chile pepper
2 tbsp olive oil
2 Cloves of garlic chopped
1 tsp Garam Masala
1 tsp Curry powder
1/2 tsp Turmeric
1 tsp Minced ginger
1 tsp Cayenne pepper
1 Can Alymers chilli tomatoes blended in blender
1/4 Cup Coconut milk or cream
Chives and pepper for garnishing
Rice for serving
Cook the lentils according to directions on package. Drain and set aside.
Place olive oil in a large frying pan over medium high heat. Add the onion garlic and red pepper saute for a few minutes until fragrant and golden. Add the de-seeded and chopped tomato. Add all the spices (maram masala, curry powder, turmeric, cayenne, ginger) and stir fry for 1-2 minutes. Add the blended tomatoes stir and simmer until smooth Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better!) Serve over rice and garnish with chives and peppers.
I love black rice with my lentil curry. It’s a medium grain rice that’s simple to make. Once cooked this rice turns a deep purple color and a nutty flavor with a soft texture. This is a rich and hearty lentil curry, great as a main meal. It’s spicy, tasty and creamy. If you like curry, lentils and coconut you’re going to love this recipe!