Red Lentil Curry

Name: Red Lentil Curry
Cuisine: Indisk
Ingredients: Basmati or Jasmine rice; 0.5 citronjuice; cracked black pepper; 14 oz crushed tomatoes; 2 tsk currypulver; 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 tsk garam masala; 0.5 tsk ground coriander; 1 tsk ground cumin; 1 tsk ground turmeric; 4 klyftor hackad vitlök; Indian flatbread such as roti, paratha, or naan; 0.5 tsk Indian red chili powder; 1 tsk Kosher salt or sea salt; 2 cups low-sodium vegetable broth; 1 msk minced fresh turmeric; 1 cup red lentils, or split red lentils; 1 msk refined or virgin coconut oil, or a neutral-flavored oil; 1.5 serrano peppers, diced; 3 msk unsweetened creamy almond butter

Curry Indisk Veganskt Mjölkfritt Huvudrätt Kokning eller sjudning

Källa: rainbowplantlife.com

Tillagt av CrispyBaker10

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Det här receptet visas i översättning. Originalspråk: English.

Ingredienser

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

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 msk

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

citronjuice

0.5

red lentil curry

spiced base

low-sodium vegetable broth

2 cups

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

1 msk

Heat

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

🌡️ 180°C

red lentils, or split red lentils

1 cup

Rinse

hackad vitlök

4 klyftor

fresh ginger, peeled and minced or grated

2 inch piece

minced fresh turmeric

1 msk

serrano peppers, diced

1.5

ground cumin

1 tsk

ground coriander

0.5 tsk

Indian red chili powder

0.5 tsk

currypulver

2 tsk

garam masala

1 tsk

ground turmeric

1 tsk

Kosher salt or sea salt

1 tsk

cracked black pepper

Basmati or Jasmine rice

Indian flatbread such as roti, paratha, or naan

fresh cilantro, roughly chopped

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