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Author Notes: Once in a while it`s nice to have a meal without meat.
I always serve this dish with basmati rice, mango chutney and yoghurt. —myfoodpassion
- 14 ounces Red lentils, ready made
- 2 potatoes, medium size
- 1 red onion, finely chopped
- 1 tablespoon red curry paste
- 1/2 teaspoon garam masala
- 1/2 teaspoon tumeric
- 1/2 teaspoon dried chili flakes
- 1 teaspoon indian curry powder
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 7 ounces canned chopped tomatoes
- 1/3 cup coconut milk
- 1 tablespoon lemon juice
- 1 handful chopped cilantro
- Dice potatoes into cubes. Boil them in a saucepan with water until almost soft and cooked through. Melt butter in another large saucepan over medium high heat. Add chopped onion and cook for a few minutes until golden. Add curry paste, garam masala, curry powder, turmeric, chili flakes, sugar, garlic, ginger and stir fry for 1 minute. Add the chopped tomatoes and cook for another 2 minutes. Pour in the lentils, coconut milk and potaoes. Stir gently and let it simmer for 5 minutes. Season with salt and pepper. Sprinkle over chopped cilantro.