Red Lentil Curry
Fonte: rainbowplantlife.com
Aggiunta da CrispyBaker10
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Questa ricetta è mostrata in traduzione. Lingua originale: English.
Ingredienti
×
- aglio, tritato 4 spicchi
- Basmati or Jasmine rice
- brodo vegetale a basso contenuto di sodio 2 cups
- burro di mandorle cremoso non zuccherato 3 cucchiai
- coriandolo macinato 0.5 cucchiaino
- cracked black pepper
- cumino macinato 1 cucchiaino
- curcuma fresca, tritata 1 cucchiaio
- curcuma macinata 1 cucchiaino
- curry in polvere 2 cucchiaini
- fresh cilantro, roughly chopped 0.25 cup
- fresh cilantro, roughly chopped
- fresh ginger, peeled and minced or grated 2 inch piece
- garam masala 1 cucchiaino
- Indian flatbread such as roti, paratha, or naan
- Kosher salt or sea salt 1 cucchiaino
- latte di cocco intero 13.5 oz
- peperoncino rosso indiano in polvere 0.5 cucchiaino
- peperoncini serrano, a cubetti 1.5
- pomodori schiacciati 14 oz
- red lentils, or split red lentils 1 cup
- refined or virgin coconut oil, or a neutral-flavored oil 1 cucchiaio
- succo di limone 0.5
cuocere
stirring frequently to prevent garlic from burning
⏱️ 2 min
aggiungere
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
versare
use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot
aggiungere
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
mescolare
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
mescolare
turn off heat. Optional: use an immersion blender to lightly purée the curry for a creamier, more puréed consistency
servire
serve curry with rice and/or Indian flatbread, garnish with additional cilantro
broth added
succo di limone
0.5
fresh cilantro, roughly chopped
0.25 cup
aromatics cooked
spiced base
brodo vegetale a basso contenuto di sodio
2 cups
pomodori schiacciati
14 oz
latte di cocco intero
13.5 oz
burro di mandorle cremoso non zuccherato
3 cucchiai
curry simmering
curry creaming
red lentil curry
curry finito
red lentils, or split red lentils
1 cup
sciacquare
refined or virgin coconut oil, or a neutral-flavored oil
1 cucchiaio
riscaldare
large, deep skillet or large saucepan over medium-high heat until shimmering
🌡️ 180°C
aglio, tritato
4 spicchi
fresh ginger, peeled and minced or grated
2 inch piece
curcuma fresca, tritata
1 cucchiaio
peperoncini serrano, a cubetti
1.5
cumino macinato
1 cucchiaino
coriandolo macinato
0.5 cucchiaino
peperoncino rosso indiano in polvere
0.5 cucchiaino
curry in polvere
2 cucchiaini
garam masala
1 cucchiaino
curcuma macinata
1 cucchiaino
Kosher salt or sea salt
1 cucchiaino
cracked black pepper
Basmati or Jasmine rice
Indian flatbread such as roti, paratha, or naan
fresh cilantro, roughly chopped
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