Red Lentil Curry
Source : rainbowplantlife.com
Ajoutée par CrispyBaker10
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Cette recette est affichée en traduction. Langue originale : English.
Ingrédients
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- ail, haché 4 gousses
- Basmati or Jasmine rice
- bouillon de légumes, pauvre en sel 2 cups
- coriandre moulue 0.5 c. à c.
- cracked black pepper
- cumin moulu 1 c. à c.
- curcuma frais, haché 1 c. à s.
- curcuma moulu 1 c. à c.
- fresh cilantro, roughly chopped 0.25 cup
- fresh cilantro, roughly chopped
- fresh ginger, peeled and minced or grated 2 inch piece
- garam masala 1 c. à c.
- Indian flatbread such as roti, paratha, or naan
- jus de citron 0.5
- Kosher salt or sea salt 1 c. à c.
- lait de coco entier 13.5 oz
- piments Serrano, coupés en dés 1.5
- poudre de curry 2 c. à c.
- poudre de piment rouge indien 0.5 c. à c.
- purée d'amandes crémeuse non sucrée 3 c. à s.
- red lentils, or split red lentils 1 cup
- refined or virgin coconut oil, or a neutral-flavored oil 1 c. à s.
- tomates concassées 14 oz
cuire
stirring frequently to prevent garlic from burning
⏱️ 2 min
ajouter
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
verser
use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot
ajouter
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
remuer
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
remuer
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
jus de citron
0.5
fresh cilantro, roughly chopped
0.25 cup
aromatics cooked
spiced base
bouillon de légumes, pauvre en sel
2 cups
tomates concassées
14 oz
lait de coco entier
13.5 oz
purée d'amandes crémeuse non sucrée
3 c. à s.
curry simmering
curry creaming
red lentil curry
curry fini
red lentils, or split red lentils
1 cup
rincer
refined or virgin coconut oil, or a neutral-flavored oil
1 c. à s.
chauffer
large, deep skillet or large saucepan over medium-high heat until shimmering
🌡️ 180°C
ail, haché
4 gousses
fresh ginger, peeled and minced or grated
2 inch piece
curcuma frais, haché
1 c. à s.
piments Serrano, coupés en dés
1.5
cumin moulu
1 c. à c.
coriandre moulue
0.5 c. à c.
poudre de piment rouge indien
0.5 c. à c.
poudre de curry
2 c. à c.
garam masala
1 c. à c.
curcuma moulu
1 c. à c.
Kosher salt or sea salt
1 c. à c.
cracked black pepper
Basmati or Jasmine rice
Indian flatbread such as roti, paratha, or naan
fresh cilantro, roughly chopped
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