This creamy curry is relatively easy to make and delicious.
Ingredients
2 tablespoons extra virgin olive oil – or coconut oil if you have
1 medium onion chopped
2 carrots sliced thinly
1 cup dried brown lentils
1x 28-ounce can of crushed tomatoes
1.5 tablespoons dried garlic
1 tablespoon ginger
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon turmeric
1 tablespoon curry
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons sea salt
About 10 Kaffir lime leaves - if you have
3 cups of chicken stock or vegetable stock
1 x 15-ounce can unsweetened coconut cream – not lite ones, and not the milk
For tomatoes, I use the whole plum tomatoes from San Marzano region of Italy(the best tomatoes they sell in Costco) peeled and kept in tomato puree. Roughly chop the tomatoes and use the whole can with puree. If you can't find, use chopped low sodium tomatoes, and add 2 tablespoon tomato paste to with onions
Instructions
Heat the olive/coconut oil in a large pot or skillet over medium-high heat. Add sliced carrots and cook for 5 minutes, add the onions and saute until translucent – I usually cover the lid and sweat them for 15 minutes.
Add all the spices/salt and sautee for 3 mins in low heat.
Add tomatoes, kaffir lime leaves, lentils, sugar and the chicken stock to the pot and bring it to a boil.
Reduce the heat to low in the smaller broiler, cover the pot, and let it simmer for 40 minutes.
Shake and add the unsweetened coconut cream to the pot, let it simmer for another 20 minutes.
Optionally you can add some dried peppers
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