Tomato And Lentil Curry Food

SPICY RED LENTIL CURRY

Steps:

• Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using this method from Saveur.
• Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
• Add curry paste and sauté for 2 minutes, stirring frequently.
• Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
• Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.
• An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
• Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
• To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled onions, and pita or naan for dipping (optional).
• Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.

TOMATO-CURRY LENTIL STEW

Steps:

• Combine lentils and water, bring to a boil.
• Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

STEWED LENTILS AND TOMATOES

Steps:

• Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
• Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
• Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

DHALL (LENTIL & TOMATO CURRY)

Steps:

• Combine in pan lentils, salt, curry powder, undrained chopped tomatoes, onion and water.
• Bring to boil, reduce heat, cover, simmer 50-60 minutes, or until lentils are tender.
• Pour half the mixture into blender, blend on medium speed 30 seconds, repeat with the rest of the curry, stir in garlic & oil.

TOMATO AND LENTIL CURRY

Steps:

• Warm the oil in a large pot or Dutch oven over medium-high heat. When it's hot, add the onion, garlic, ginger, and jalapeño. Cook until softened, about 3 to 5 minutes, stirring occasionally. Stir in the curry powder, cumin, and sugar. Cook and stir until fragrant, about 1 minute.
• Add the potatoes and carrot and sprinkle with salt and pepper. Cook, stirring for a minute or two. Add the lentils, broth, coconut milk and tomatoes with their liquid. Bring the mixture to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring occasionally, until the potatoes and carrots are soft, about 15 to 20 minutes.
• Add the cauliflower and adjust the heat so that the mixture bubbles gently. Cook until all of the vegetables are tender, about 15 more minutes. Serve in bowls with an extra drizzle of coconut milk, chopped cilantro, and a wedge of lime.