LENTIL CURRY


INGREDIENTS

  • 1 1/2 cup lentils, rinsed

  • 1/2 large onion, diced

  • 2 tablespoon butter

  • 2 tablespoon red curry paste

  • 1/2 tablespoon garam masala

  • 1 teaspoon curry powder

  • 1/2 teaspoon turmeric

  • 1 teaspoon sugar

  • 1 teaspoon garlic, minced

  • 1 teaspoon ginger, minced

  • 350g can of tomato puree

  • 1/4 cup coconut milk


METHOD

  1. Cook the lentils, drain and set aside.

  2. Melt the butter in a saucepan over medium high heat. Add the onion and saute for a few minutes until golden. Add all the spices and stir fry for 1-2 minutes.

  3. Add the tomato puree, simmer until smooth.

  4. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)

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