Red Lentil Curry

February 5, 2015
Red Lentil Curry


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

Red Lentil Curry


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.

Red Lentil Curry

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!

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