Red Lentil Curry

Name: Red Lentil Curry
Cuisine: Indiaas
Ingredients: 3 eetl. amandelpasta, romig, ongezoet; Basmati or Jasmine rice; 0.5 citroensap; cracked black pepper; 2 tl currykruid; 0.25 cup fresh cilantro, roughly chopped; fresh cilantro, roughly chopped; 2 inch piece fresh ginger, peeled and minced or grated; 1 tl garam masala; 0.5 tl gemalen koriander; 14 oz gepureerde tomaten; 2 cups groentebouillon, natriumarm; 0.5 tl Indiaas rood chilipoeder; Indian flatbread such as roti, paratha, or naan; 4 tenen knoflook, gehakt; 13.5 oz kokosmelk, volvet; 1 tl komijn, gemalen; 1 tl Kosher salt or sea salt; 1 tl kurkuma, gemalen; 1 eetl. kurkuma, vers, fijngehakt; 1 cup red lentils, or split red lentils; 1 eetl. refined or virgin coconut oil, or a neutral-flavored oil; 1.5 serranopepers, in blokjes

Curry Indiaas Veganistisch Zuivelvrij Hoofdgerecht Koken of zachtjes laten sudderen

Bron: rainbowplantlife.com

Toegevoegd door CrispyBaker10

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Dit recept wordt in vertaling getoond. Originele taal: English.

Ingrediënten

amandelpasta, romig, ongezoet 3 eetl.
Basmati or Jasmine rice
citroensap 0.5
cracked black pepper
currykruid 2 tl
fresh cilantro, roughly chopped 0.25 cup
fresh cilantro, roughly chopped
fresh ginger, peeled and minced or grated 2 inch piece
garam masala 1 tl
gemalen koriander 0.5 tl
gepureerde tomaten 14 oz
groentebouillon, natriumarm 2 cups
Indiaas rood chilipoeder 0.5 tl
Indian flatbread such as roti, paratha, or naan
knoflook, gehakt 4 tenen
kokosmelk, volvet 13.5 oz
komijn, gemalen 1 tl
Kosher salt or sea salt 1 tl
kurkuma, gemalen 1 tl
kurkuma, vers, fijngehakt 1 eetl.
red lentils, or split red lentils 1 cup
refined or virgin coconut oil, or a neutral-flavored oil 1 eetl.
serranopepers, in blokjes 1.5

koken

stirring frequently to prevent garlic from burning

⏱️ 2 min

toevoegen

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

gieten

use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot

toevoegen

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

roeren

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

roeren

turn off heat. Optional: use an immersion blender to lightly purée the curry for a creamier, more puréed consistency

serveren

serve curry with rice and/or Indian flatbread, garnish with additional cilantro

broth added

citroensap

0.5

fresh cilantro, roughly chopped

0.25 cup

aromatics cooked

spiced base

groentebouillon, natriumarm

2 cups

gepureerde tomaten

14 oz

kokosmelk, volvet

13.5 oz

amandelpasta, romig, ongezoet

3 eetl.

curry simmering

curry creaming

red lentil curry

kant-en-klare curry

red lentils, or split red lentils

1 cup

afspoelen

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

1 eetl.

verhitten

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

🌡️ 180°C

knoflook, gehakt

4 tenen

fresh ginger, peeled and minced or grated

2 inch piece

kurkuma, vers, fijngehakt

1 eetl.

serranopepers, in blokjes

1.5

komijn, gemalen

1 tl

gemalen koriander

0.5 tl

Indiaas rood chilipoeder

0.5 tl

currykruid

2 tl

garam masala

1 tl

kurkuma, gemalen

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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