Red Lentil Curry

Name: Red Lentil Curry
Cuisine: Indyjska
Ingredients: Basmati or Jasmine rice; cracked black pepper; 14 oz crushed tomatoes; 4 ząbki czosnek posiekany; 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 łyżeczka garam masala; 0.5 łyżeczka ground coriander; 1 łyżeczka ground cumin; 1 łyżeczka ground turmeric; Indian flatbread such as roti, paratha, or naan; 0.5 łyżeczka Indian red chili powder; 1 łyżeczka Kosher salt or sea salt; 2 cups low-sodium vegetable broth; 1 łyż. minced fresh turmeric; 2 łyżeczki proszek curry; 1 cup red lentils, or split red lentils; 1 łyż. refined or virgin coconut oil, or a neutral-flavored oil; 1.5 serrano peppers, diced; 0.5 sok z cytryny; 3 łyż. unsweetened creamy almond butter

Curry Indyjska Wegańskie Bez nabiału Danie główne Gotowanie lub duszenie na wolnym ogniu

Źródło: rainbowplantlife.com

Dodane przez CrispyBaker10

Red Lentil Curry Okładka wygenerowana przez AI

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Brak ocen

Ten przepis jest wyświetlany w tłumaczeniu. Język oryginalny: English.

Składniki

Basmati or Jasmine rice
cracked black pepper
crushed tomatoes 14 oz
czosnek posiekany 4 ząbki
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 łyżeczka
ground coriander 0.5 łyżeczka
ground cumin 1 łyżeczka
ground turmeric 1 łyżeczka
Indian flatbread such as roti, paratha, or naan
Indian red chili powder 0.5 łyżeczka
Kosher salt or sea salt 1 łyżeczka
low-sodium vegetable broth 2 cups
minced fresh turmeric 1 łyż.
proszek curry 2 łyżeczki
red lentils, or split red lentils 1 cup
refined or virgin coconut oil, or a neutral-flavored oil 1 łyż.
serrano peppers, diced 1.5
sok z cytryny 0.5
unsweetened creamy almond butter 3 łyż.

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 łyż.

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

sok z cytryny

0.5

red lentil curry

spiced base

low-sodium vegetable broth

2 cups

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

1 łyż.

Heat

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

🌡️ 180°C

red lentils, or split red lentils

1 cup

Rinse

czosnek posiekany

4 ząbki

fresh ginger, peeled and minced or grated

2 inch piece

minced fresh turmeric

1 łyż.

serrano peppers, diced

1.5

ground cumin

1 łyżeczka

ground coriander

0.5 łyżeczka

Indian red chili powder

0.5 łyżeczka

proszek curry

2 łyżeczki

garam masala

1 łyżeczka

ground turmeric

1 łyżeczka

Kosher salt or sea salt

1 łyżeczka

cracked black pepper

Basmati or Jasmine rice

Indian flatbread such as roti, paratha, or naan

fresh cilantro, roughly chopped

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