Red Lentil Curry

Name: Red Lentil Curry
Cuisine: Intialainen
Ingredients: Basmati or Jasmine rice; cracked black pepper; 14 oz crushed tomatoes; 2 tl curryjauhe; 0.25 cup fresh cilantro, roughly chopped; fresh cilantro, roughly chopped; 2 inch piece fresh ginger, peeled and minced or grated; 13.5 oz full-fat coconut milk; 1 tl garam masala; 0.5 tl ground coriander; 1 tl ground cumin; 1 tl ground turmeric; Indian flatbread such as roti, paratha, or naan; 0.5 tl Indian red chili powder; 1 tl Kosher salt or sea salt; 2 cups low-sodium vegetable broth; 1 rkl minced fresh turmeric; 1 cup red lentils, or split red lentils; 1 rkl refined or virgin coconut oil, or a neutral-flavored oil; 1.5 serrano peppers, diced; 4 kynnet silpottu valkosipuli; 0.5 sitruunamehu; 3 rkl unsweetened creamy almond butter

Curry Intialainen Vegaaninen Maidoton Pääruoka Keittäminen tai hauduttaminen

Lähde: rainbowplantlife.com

Lisännyt CrispyBaker10

Red Lentil Curry Tekoälyn luoma kansikuva

Kuva 1/1

Ei arvioita vielä

Tämä resepti näytetään käännöksenä. Alkuperäinen kieli: English.

Ainekset

Basmati or Jasmine rice
cracked black pepper
crushed tomatoes 14 oz
curryjauhe 2 tl
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 tl
ground coriander 0.5 tl
ground cumin 1 tl
ground turmeric 1 tl
Indian flatbread such as roti, paratha, or naan
Indian red chili powder 0.5 tl
Kosher salt or sea salt 1 tl
low-sodium vegetable broth 2 cups
minced fresh turmeric 1 rkl
red lentils, or split red lentils 1 cup
refined or virgin coconut oil, or a neutral-flavored oil 1 rkl
serrano peppers, diced 1.5
silpottu valkosipuli 4 kynnet
sitruunamehu 0.5
unsweetened creamy almond butter 3 rkl

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 rkl

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

sitruunamehu

0.5

red lentil curry

spiced base

low-sodium vegetable broth

2 cups

refined or virgin coconut oil, or a neutral-flavored oil

1 rkl

Heat

large, deep skillet or large saucepan over medium-high heat until shimmering

🌡️ 180°C

red lentils, or split red lentils

1 cup

Rinse

silpottu valkosipuli

4 kynnet

fresh ginger, peeled and minced or grated

2 inch piece

minced fresh turmeric

1 rkl

serrano peppers, diced

1.5

ground cumin

1 tl

ground coriander

0.5 tl

Indian red chili powder

0.5 tl

curryjauhe

2 tl

garam masala

1 tl

ground turmeric

1 tl

Kosher salt or sea salt

1 tl

cracked black pepper

Basmati or Jasmine rice

Indian flatbread such as roti, paratha, or naan

fresh cilantro, roughly chopped

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