Red Lentil Curry
Kilde: rainbowplantlife.com
Tilføjet af CrispyBaker10
AI
Billede 1 af 1
Ingen bedømmelser endnu
Denne opskrift vises i oversættelse. Originalsprog: English.
Ingredienser
×
- Basmati or Jasmine rice
- citronsaft 0.5
- cracked black pepper
- crushed tomatoes 14 oz
- currypulver 2 tsk
- fresh cilantro, roughly chopped 0.25 cup
- fresh cilantro, roughly chopped
- fresh ginger, peeled and minced or grated 2 inch piece
- full-fat coconut milk 13.5 oz
- garam masala 1 tsk
- ground coriander 0.5 tsk
- ground cumin 1 tsk
- ground turmeric 1 tsk
- hakket hvidløg 4 feddene
- Indian flatbread such as roti, paratha, or naan
- Indian red chili powder 0.5 tsk
- Kosher salt or sea salt 1 tsk
- low-sodium vegetable broth 2 cups
- minced fresh turmeric 1 spsk.
- red lentils, or split red lentils 1 cup
- refined or virgin coconut oil, or a neutral-flavored oil 1 spsk.
- serrano peppers, diced 1.5
- unsweetened creamy almond butter 3 spsk.
Cook
stirring frequently to prevent garlic from burning
⏱️ 2 min
Add
cook 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add it now with the rest of the spices
⏱️ 1 min
Pour
use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot
Add
mix well. Reduce heat to low, cover with lid, and simmer 20 to 25 minutes until lentils are cooked through and mostly softened. If lentils are not soft after 25 minutes, add a few spoonfuls more broth or water and cook for another 5 minutes
⏱️ 23 min
Stir
continue cooking on low heat, uncovered, 5 to 8 minutes until curry has thickened and is creamy. Add salt and pepper to taste
⏱️ 7 min
Stir
turn off heat. Optional: use an immersion blender to lightly purée the curry for a creamier, more puréed consistency
Serve
serve curry with rice and/or Indian flatbread, garnish with additional cilantro
unsweetened creamy almond butter
3 spsk.
aromatics cooked
broth added
full-fat coconut milk
13.5 oz
crushed tomatoes
14 oz
curry creaming
curry simmering
finished curry
fresh cilantro, roughly chopped
0.25 cup
citronsaft
0.5
red lentil curry
spiced base
low-sodium vegetable broth
2 cups
refined or virgin coconut oil, or a neutral-flavored oil
1 spsk.
Heat
large, deep skillet or large saucepan over medium-high heat until shimmering
🌡️ 180°C
red lentils, or split red lentils
1 cup
Rinse
hakket hvidløg
4 feddene
fresh ginger, peeled and minced or grated
2 inch piece
minced fresh turmeric
1 spsk.
serrano peppers, diced
1.5
ground cumin
1 tsk
ground coriander
0.5 tsk
Indian red chili powder
0.5 tsk
currypulver
2 tsk
garam masala
1 tsk
ground turmeric
1 tsk
Kosher salt or sea salt
1 tsk
cracked black pepper
Basmati or Jasmine rice
Indian flatbread such as roti, paratha, or naan
fresh cilantro, roughly chopped
Kommentarer
Log ind for at efterlade en kommentar.
Indlæser kommentarer...
