LENTIL CURRY RECIPE
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.
Provided by TheCookingFoodie
Categories Vegan Recipes Healthy recipes Find Vegetarian Recipes Dinner Recipes Lunch Recipes Gluten-Free Recipes Easy Recipes
Yield 6
Number Of Ingredients 15
Steps:
- Rinse the lentil under cold water and set aside.Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.Serve with rice, naan or as is. Frequently asked questions:WHAT TYPE OF LENTILS ARE THE BEST FOR LENTIL CURRY?In this recipe I used green lentils, but to make the perfect lentil curry you can also use green lentils, red lentils, brown lentils, green lentil or any kind of dried lentils.HOW TO STORE LENTIL CURRY?Lentil curry can be stored, covered, in the fridge, for up to 4-5 days.CAN WE MAKE LENTIL CURRY WITHOUT COCONUT MILK?Yes, you can make lentil curry without coconut cream, but remember, the curry will not be as creamy, the texture and the taste will be totally different. Therefore, I would not recommend skipping coconut milk.MORE RECIPES:Chickpea CurryButter ChickenChicken Meatballs with Coconut CurryQuick and Easy Chicken Curry
PAKISTANI LENTIL CURRY
This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day.
Provided by JERRYJAVED
Categories World Cuisine Recipes Asian Pakistani
Time 1h55m
Yield 2
Number Of Ingredients 13
Steps:
- Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
- Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
- While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
- Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 62.4 g, Cholesterol 34 mg, Fat 14.8 g, Fiber 26.3 g, Protein 26.3 g, SaturatedFat 8.3 g, Sodium 889.9 mg, Sugar 3.4 g
PAKISTANI CURRY WITH POTATOES AND CAULIFLOWER
This dish is easy to make. It is very slightly adapted from the cookbook titled Jasmine in Her Hair.
Provided by Andtototoo
Categories Pakistani
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Wash the cauliflower and break into florets.
- Set aside.
- Wash the potatoes, peel and dice.
- Set aside.
- Wash the tomatoes, dice and set aside.
- In a large nonstick frying pan heat the oil over medium heat.
- When the oil is hot, add the cumin seeds and heat for about 30 seconds.
- Add the garlic and ginger and cook another 30 seconds.
- Add the potatoes and stir to blend.
- Add the ground coriander, cayenne, salt and turmeric and mix well, for about a minute.
- Add the tomatoes and cook for 5 minutes, stirring occasionally.
- Increase heat to high.
- Add the cauliflower florets and cook for another 5 minutes, again stirring occasionally.
- Add water, cover, reduce heat to medium or medium-low, and cook for 15 more minutes, until the vegetables are tender and most of the water is gone.
- Stir once in a while.
- Remove cover and add the peas.
- Cook two more minutes and turn off heat.
- Garnish with the cilantro.
Nutrition Facts : Calories 331.6, Fat 11, SaturatedFat 1.7, Sodium 641.4, Carbohydrate 52.5, Fiber 11.1, Sugar 7.6, Protein 9.6
PAKISTANI STYLE BHINDI KA SALAN (OKRA/LADYFINGER CURRY)
Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. It's the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy.
Provided by The UnModern Woman
Categories Curries
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a pan. Fry onions in it till they turn golden brown.
- Add tomatoes, ginger garlic paste, salt, red chili powder, coriander powder, turmeric powder & water. Cover & let the tomatoes cook on medium heat for about 15 minutes or till they become tender & the oil seperates.
- Next add okra/ladyfinger in the same pan. Cover & cook for 20-30 minutes on medium low heat.
- Once the okra is cooked thouroughly. Add the green chilli, lower the heat & simmer for another 10 minutes.
- Once the oil seperates your "bhindi" is done.
- Enjoy with yogurt, roti & sliced cucumber.
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