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Rather tasty, for a quick curry recipe. To make mine hotter, I slice up a couple of hot
peppers (a serrano and a fresno) and saute them with the onions. Serve with basmati rice. -Steve
- 2 cups red lentils
- 1 large onion, diced
- 1 Tbs. vegetable oil
- 2 Tbs. curry paste
- 1 Tbs. curry powder
- 1 tsp. ground turmeric
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. salt
- 1 tsp. white sugar
- 1 tsp. minced garlic
- 1 tsp. minced ginger
- 1 (14 ounce) can tomato puree (or a can of diced ones instead, which I like better
since it adds some chunks to the texture)
- Wash lentils thoroughly in cold water; put them in a pot and cover with water; simmer covered until tender.
- While lentils are cooking, caramelize the onions in vegetable oil in large skillet.
- Combine curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well.
- When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
- Stir in the tomato puree (or diced tomatoes) and reduce heat; simmer this base until lentils are ready.
- When the lentils are tender, drain them briefly. Mix the curry base into the lentils and serve with basmati rice.