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
Cook the lentils, drain and set aside.
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.
Add the tomato puree, simmer until smooth.
Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)
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