Curry Lentil Dip Food

LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!

Steps:

• Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
• Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
• Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
• Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
• Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
• Coriander: Stir through half the coriander, then taste and add more salt if needed.
• Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

SPICY LENTIL DIP

Steps:

• In a medium saucepan combine the lentils, onion and water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Pass lentils through a food mill or blend them in a blender.
• Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant. Add cayenne, oil and garlic. Saute for 1 minute.
• Stir spice mixture into lentils and serve.

MALAYSIAN FLATBREAD (ROTI CANAI) WITH CURRIED LENTIL DIP

Steps:

• Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
• Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
• Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
• Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
• Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
• Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
• Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
• Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
• Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
• Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.

RED LENTIL CURRY HUMMUS

Steps:

• Add the chickpeas, red lentils, curry paste, tahini, garlic, curry powder, lemon juice and olive oil to a food processor or high powered blender.
• Add about 2 pinches of salt and a pinch of pepper and blend on high speed until the mixture is completely blended and smooth. You may need to scrape down the sides a few times to ensure everything is combined.
• The mixture may still seem a little bit mealy at this point, so add a tiny bit of water one teaspoon at a time while the blender or food processor is running (if possible) until you achieve the perfect loose, smooth texture (about 2-4 minutes of blending should do the trick!).
• Do a taste test and blend in a little more salt and/or pepper if you desire.
• Serve in your favourite bowl with a drizzle of olive oil on top and sprinkle it with some finely chopped fresh parsley. Add to a platter of fresh veggies, slices of naan bread, crackers, bagel chips, tortilla chips, or whatever you fancy for dipping, and serve!

LENTIL CURRY

Steps:

• PREP: Measure the lentils and pick over to remove debris or shriveled lentils, and then thoroughly rinse with water. Add to a bowl, cover them in room-temperature water and let soak for 15-20 minutes. Prep the veggies: finely dice the onion and carrot; finely mince the garlic cloves and the ginger.
• SAUTE: Add the 3 tablespoons butter or oil to a large pot. Heat to medium and once the butter is melted or oil is shimmering, add in the 1 cup onion, 1 tablespoon garlic, and 1 and 1/2 tablespoon ginger. Cook and stir for 3-4 minutes. Add in the 1 cup diced carrot. Cook, stirring occasionally for another 6-8 minutes or until everything is golden. Nothing should be overly browning or burning; if so, turn down the heat. While everything is cooking, measure out the spices.
• SPICES AND TOMATOES: Add the 2 tablespoons red curry paste, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoon garam masala, 1 and 1/2 teaspoon paprika, 1 and 1/2 teaspoon ground coriander, 1 teaspoon cumin, and 3/4 teaspoon turmeric. Season with salt and pepper; I add 1 and 1/4 teaspoon fine sea salt and 1/2 teaspoon ground pepper. Increase the heat to high, and stirring constantly, cook for 1-2 minutes or until very fragrant. Add in the tomatoes and reduce the heat to medium. Stir and cook for 1 minute, scraping the bottom of the pot to release any browned bits. Add in 1 teaspoon sugar.
• LENTILS AND LIQUIDS: Thoroughly drain the lentils. Add to the pot along with the can of coconut milk and 3 cups of chicken or vegetable broth. Bring to a boil and then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes, stirring every 8-10 minutes. Remove the lid and simmer for another 5-8 minutes or until curry is thick and creamy and lentils are completely tender. If the mixture thickens too much, add a splash of broth or stock and if it's too thin (or lentils aren't tender yet), increase the heat a bit and simmer without the lid.
• FINISHING: Add in the 1/3 cup finely chopped cilantro and if desired, stir in the zest and juice of a lemon. Taste and adjust any seasonings; flavors should sing, so add extra salt, pepper, or lemon juice if needed. Serve over cooked basmati rice if desired (Note 2) and enjoy hot.

CURRY LENTIL DIP

Steps:

• In a food processor or blender, puree all the ingredients.
• Pour into a plastic container.