Lentil Curry
Lentil curry is a nourishing dish that combines the earthy flavors of lentils with aromatic spices. This recipe is not only easy to prepare but also a delightful way to enjoy a plant-based meal. Ideal for a cozy dinner or a quick lunch, this lentil curry is sure to please your taste buds and leave you feeling satisfied. Packed with protein and fiber, it’s a wholesome choice for everyone, whether you’re vegan, vegetarian, or simply looking to eat healthier.
Ingredients
– 1 cup lentils (red or green)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1-inch ginger, grated
– 1 can coconut milk
– 2 cups vegetable broth
– 2 tomatoes, diced
– 2 tablespoons curry powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (approximately 1 cup) contains:
– Calories: 300
– Protein: 15g
– Carbohydrates: 45g
– Fiber: 12g
– Fat: 10g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat a tablespoon of oil over medium heat.
3. Add the chopped onion and sauté until translucent.
4. Stir in the minced garlic and grated ginger, cooking for 1-2 minutes.
5. Add the diced tomatoes and cook until softened.
6. Sprinkle in the curry powder and cumin, stirring well.
7. Pour in the vegetable broth and bring to a simmer.
8. Add the rinsed lentils and coconut milk, stirring to combine.
9. Cover and let simmer for 25-30 minutes, or until lentils are tender.
10. Season with salt and pepper to taste, and garnish with fresh cilantro.
Alternative Ingredients
You can substitute coconut milk with almond or oat milk for a lighter version. Additionally, swap lentils for chickpeas or black beans for a different flavor profile.
Serving and Pairings
Lentil curry pairs beautifully with warm naan bread, rice, or a fresh salad. It’s versatile enough to be enjoyed as a standalone dish or as part of a larger meal.
Storage and Reheating
Store leftover lentil curry in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water to maintain moisture.
Cooking Mistakes
- Not rinsing lentils can result in a gritty texture.
- Overcooking lentils can make them mushy.
- Forgetting to season can lead to bland flavors.
- Using too much liquid can create a soupy consistency.
- Neglecting to sauté aromatics may result in dull flavors.
Helpful Tips
- Experiment with different spices to customize the flavor.
- Adjust the thickness by adding more or less liquid.
- Let the curry sit for a few hours to enhance flavors.
- Garnish with yogurt or a squeeze of lime for freshness.
FAQs
Can I use different types of lentils?
Yes, you can use various lentils, but cooking times may vary. Red lentils cook faster and become softer, while green or brown lentils hold their shape better.
Is lentil curry vegan?
Absolutely! Lentil curry is naturally vegan, especially if you use vegetable broth and avoid dairy toppings.
How can I make lentil curry spicier?
Adding more curry powder, fresh chili peppers, or red pepper flakes can enhance the spice level to your liking.
Can I prepare lentil curry in advance?
Yes, lentil curry can be made ahead of time and stored in the refrigerator. It often tastes better the next day as the flavors meld.
What can I serve with lentil curry?
Lentil curry is delicious with rice, naan, or a side salad, making for a balanced meal.
Conclusion
Lentil curry is a wholesome, flavorful dish that is both easy to prepare and satisfying. With its rich spices and creamy texture, it’s a delightful way to enjoy a healthy meal. Perfect for any occasion, this recipe is sure to become a favorite in your kitchen.
Lentil Curry
Ingredients
- 1 cup lentils red or green
- 1 onion chopped
- 2 cloves garlic minced
- 1- inch ginger grated
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tomatoes diced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat a tablespoon of oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for 1-2 minutes.
- Add the diced tomatoes and cook until softened.
- Sprinkle in the curry powder and cumin, stirring well.
- Pour in the vegetable broth and bring to a simmer.
- Add the rinsed lentils and coconut milk, stirring to combine.
- Cover and let simmer for 25-30 minutes, or until lentils are tender.
- Season with salt and pepper to taste, and garnish with fresh cilantro.