Red Lentil Curry (Yeung Man Cooking Version)
Easy and tasty. This is quickly becoming a staple dish.
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 chili peppers, seeded and finely chopped (optional)
- 2 tomatoes, diced
- 4 cardamon pods
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp turmeric
- 2 tsp garam masala
- 1/2 tsp salt
- 1 tsp paprika
- 1 cup dried red lentils, rinced
- 1 400ml can coconut milk
- 1 cup water
Toast the cardamom pods, cumin, and coriander in a saute pan for 3 minutes on medium heat.
Transfer the spices to a mortar and pestle. Remove the seeds from the cardamom and discard the shells. Coarsely crush the spices. Set aside.
Put olive oil in saute pan and turn up heat to medium. Saute onion in oil for 2-3 minutes. Add garlic and chili peppers (if using) and saute for 2 minutes.
Add toasted spices, turmeric, garam masala, salt and paprika to pan. Saute for 1 minute.
Add tomatoes to pan, saute for 3-4 minutes, deglazing with the juices.
Add lentils to pan, along with the coconut milk and water. Stir everything together, bring to boil and simmer on medium for 10 minutes, stirring occasionally.
Serve with rice. Sprinkle freshly chopped cilantro, if desired.