Red Lentil Curry
Kilde: rainbowplantlife.com
Tilføjet af CrispyBaker10
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Denne opskrift vises i oversættelse. Originalsprog: English.
Ingredienser
×
- Basmati or Jasmine rice
- citronsaft 0.5
- cracked black pepper
- currypulver 2 tsk
- fresh cilantro, roughly chopped 0.25 cup
- fresh cilantro, roughly chopped
- fresh ginger, peeled and minced or grated 2 inch piece
- garam masala 1 tsk
- grøntsagsbouillon, saltfattig 2 cups
- gurkemeje, frisk, finthakket 1 spsk.
- gurkemeje, stødt 1 tsk
- hakkede tomater 14 oz
- hvidløg, hakket 4 feddene
- Indian flatbread such as roti, paratha, or naan
- indisk rød chilipulver 0.5 tsk
- kokosmælk, fuldfed 13.5 oz
- Kosher salt or sea salt 1 tsk
- mandelsmør, cremet, usødet 3 spsk.
- red lentils, or split red lentils 1 cup
- refined or virgin coconut oil, or a neutral-flavored oil 1 spsk.
- serrano-chilier, i tern 1.5
- spidskommen, stødt 1 tsk
- stødt koriander 0.5 tsk
tilberede
stirring frequently to prevent garlic from burning
⏱️ 2 min
tilføje
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
hælde
use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot
tilføje
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
røre
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
røre
turn off heat. Optional: use an immersion blender to lightly purée the curry for a creamier, more puréed consistency
servere
serve curry with rice and/or Indian flatbread, garnish with additional cilantro
broth added
citronsaft
0.5
fresh cilantro, roughly chopped
0.25 cup
aromatics cooked
spiced base
grøntsagsbouillon, saltfattig
2 cups
hakkede tomater
14 oz
kokosmælk, fuldfed
13.5 oz
mandelsmør, cremet, usødet
3 spsk.
curry simmering
curry creaming
red lentil curry
færdig karry
red lentils, or split red lentils
1 cup
skylle
refined or virgin coconut oil, or a neutral-flavored oil
1 spsk.
opvarme
large, deep skillet or large saucepan over medium-high heat until shimmering
🌡️ 180°C
hvidløg, hakket
4 feddene
fresh ginger, peeled and minced or grated
2 inch piece
gurkemeje, frisk, finthakket
1 spsk.
serrano-chilier, i tern
1.5
spidskommen, stødt
1 tsk
stødt koriander
0.5 tsk
indisk rød chilipulver
0.5 tsk
currypulver
2 tsk
garam masala
1 tsk
gurkemeje, stødt
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
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