Welcome to our recipe corner! Today, we’re excited to share a hearty and flavorful recipe for Creamy Red Lentil Curry. Packed with nutritious ingredients and rich spices, this dish is a perfect comfort meal that’s easy to prepare and enjoy any time of day. Let’s dive in and create this delicious curry that pairs wonderfully with bread or rice!
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
Ingredients:
- 1 cup red lentils (200 grams), washed
- 2 bay leaves
- 1/2 teaspoon turmeric
- 1/4 cup cashews
- Vegetable oil (for sautéing)
- 1 onion (200 grams), chopped
- 1 teaspoon garlic (10 grams)
- 1 teaspoon ginger (10 grams)
- 80 grams grated carrots
- 2 tomatoes (250 grams), diced
- 1 tablespoon tomato paste (20 grams)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- Salt and black pepper to taste
- Whole hot peppers (optional)
- 1 1/2 cups water, divided
- 1/4 cup fresh coriander
- Olive oil (for tadka)
- 1 teaspoon red chili flakes
- 1/2 teaspoon red chili powder or paprika
Instructions:
- Soak the Red Lentils:
- Soak the red lentils in water for 20 minutes.
- Drain, then transfer the lentils to a pot.
- Add bay leaves, turmeric, and enough water to cover the lentils.
- Cook over medium heat for 20 minutes until the lentils are tender.
- Soak the Cashews:
- Soak the cashews in hot water for 20 minutes.
- Prepare the Sauce:
- In a separate wok or pot, heat a little vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic, ginger, grated carrots, diced tomatoes, and tomato paste.
- Add cumin, coriander, paprika, salt, and black pepper.
- If desired, add whole hot peppers for extra heat.
- Pour in 1 cup of water, cover, and cook over medium heat for 5 minutes.
- Blend the Cashews:
- Blend the soaked cashews until smooth.
- Add the cashew cream to the sauce, rinsing the blender with 1/2 cup of water and adding it to the sauce as well.
- Cover and cook over medium heat for 5 more minutes.
- Combine Lentils and Sauce:
- Discard the bay leaves from the cooked lentils.
- Add the lentils to the sauce, stirring to combine.
- Adjust the thickness of the curry with additional water if needed.
- Cover and cook for 10 more minutes, stirring occasionally.
- Stir in fresh coriander and remove from heat.
- Prepare the Tadka:
- In a small pan, heat a little olive oil.
- Add the red chili flakes and red chili powder or paprika, sautéing briefly.
- Pour the tadka over the curry in the serving bowl.
- Serve:
- Serve the curry hot with naan, roti, or steamed rice.
Serving Suggestions:
- Pair this creamy curry with naan, roti, or steamed rice.
- Serve alongside a fresh salad or vegetable side dish for a complete meal.
Cooking Tips:
- Adjust the spice levels to your preference by varying the amount of chili flakes and chili powder.
- For a creamier curry, blend a portion of the cooked lentils before adding them to the sauce.
Nutritional Benefits:
- Lentils: High in protein, fiber, and essential nutrients, making this dish hearty and nutritious.
- Cashews: Add healthy fats and creaminess to the curry.
- Vegetables: Provide vitamins and minerals, contributing to the overall health benefits of the dish.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free: Yes
- Dairy-Free: Yes
Storage Tips:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave before serving.
Why You’ll Love This Recipe:
- Flavorful and Hearty: Packed with spices and nutritious ingredients.
- Versatile: Perfect for breakfast, lunch, or dinner.
- Easy to Prepare: Simple steps with wholesome ingredients.
Conclusion:
Thank you for trying our Creamy Red Lentil Curry recipe! We hope this delicious and nutritious dish becomes a staple in your kitchen. Its rich flavors and hearty ingredients make it perfect for any meal, whether you’re cooking for yourself or sharing with family and friends. This recipe is not only satisfying but also adaptable to your preferences. Feel free to experiment with additional spices or vegetables to make it your own. We love hearing from you, so please share your experiences and any variations you try. Happy cooking!
Frequently Asked Questions (FAQ):
- Can I use a different type of lentil?
- Yes, you can substitute red lentils with green or brown lentils, but the cooking time may vary as they take longer to soften.
- What if I don’t have cashews?
- You can use almonds or coconut cream as a substitute for cashews to add creaminess to the curry.
- How can I make the curry spicier?
- Increase the amount of chili flakes, red chili powder, or add fresh chilies to the sauce for extra heat.
- Can I make this curry ahead of time?
- Yes, this curry stores well and actually tastes better the next day as the flavors continue to develop. Reheat gently before serving.
- Can I freeze the curry?
- Yes, you can freeze the curry in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
- What can I use instead of fresh coriander?
- If you don’t have fresh coriander, you can use parsley or a small amount of dried coriander for a similar flavor.
- How do I make this curry less spicy?
- Reduce the amount of chili flakes and chili powder, or omit them altogether for a milder curry.
- What other vegetables can I add to this curry?
- You can add vegetables like spinach, bell peppers, or zucchini to enhance the nutritional content and flavor.
- How can I thicken the curry if it’s too thin?
- Let the curry simmer uncovered for a few extra minutes to reduce the liquid, or add a little more blended lentils to thicken it.
- Is it possible to make this curry in a slow cooker?
- Yes, you can cook the curry in a slow cooker on low for 6-8 hours or on high for 3-4 hours. Add the tadka just before serving.