Red Lentil Curry
Fuente: rainbowplantlife.com
Añadida por CrispyBaker10
AI
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Aún sin calificaciones
Esta receta se muestra traducida. Idioma original: English.
Ingredientes
×
- ajo, picado 4 dientes
- Basmati or Jasmine rice
- caldo de verduras bajo en sodio 2 cups
- chile rojo indio en polvo 0.5 cdta.
- chiles serranos, picados en dados 1.5
- cilantro molido 0.5 cdta.
- comino molido 1 cdta.
- cracked black pepper
- cúrcuma fresca, picada 1 cda.
- cúrcuma molida 1 cdta.
- curry en polvo 2 cdta.
- fresh cilantro, roughly chopped 0.25 cup
- fresh cilantro, roughly chopped
- fresh ginger, peeled and minced or grated 2 inch piece
- garam masala 1 cdta.
- Indian flatbread such as roti, paratha, or naan
- Kosher salt or sea salt 1 cdta.
- leche de coco entera 13.5 oz
- mantequilla de almendras cremosa sin azúcar 3 cdas.
- red lentils, or split red lentils 1 cup
- refined or virgin coconut oil, or a neutral-flavored oil 1 cda.
- tomate triturado 14 oz
- zumo de limón 0.5
cocinar
stirring frequently to prevent garlic from burning
⏱️ 2 min
añadir
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
verter
use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot
añadir
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
remover
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
remover
turn off heat. Optional: use an immersion blender to lightly purée the curry for a creamier, more puréed consistency
servir
serve curry with rice and/or Indian flatbread, garnish with additional cilantro
broth added
zumo de limón
0.5
fresh cilantro, roughly chopped
0.25 cup
aromatics cooked
spiced base
caldo de verduras bajo en sodio
2 cups
tomate triturado
14 oz
leche de coco entera
13.5 oz
mantequilla de almendras cremosa sin azúcar
3 cdas.
curry simmering
curry creaming
red lentil curry
curry terminado
red lentils, or split red lentils
1 cup
enjuagar
refined or virgin coconut oil, or a neutral-flavored oil
1 cda.
calentar
large, deep skillet or large saucepan over medium-high heat until shimmering
🌡️ 180°C
ajo, picado
4 dientes
fresh ginger, peeled and minced or grated
2 inch piece
cúrcuma fresca, picada
1 cda.
chiles serranos, picados en dados
1.5
comino molido
1 cdta.
cilantro molido
0.5 cdta.
chile rojo indio en polvo
0.5 cdta.
curry en polvo
2 cdta.
garam masala
1 cdta.
cúrcuma molida
1 cdta.
Kosher salt or sea salt
1 cdta.
cracked black pepper
Basmati or Jasmine rice
Indian flatbread such as roti, paratha, or naan
fresh cilantro, roughly chopped
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