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
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Ingredients
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14 ounces
Red lentils, ready made
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2
potatoes, medium size
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1
red onion, finely chopped
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1 tablespoon
red curry paste
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1/2 teaspoon
garam masala
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1/2 teaspoon
tumeric
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1/2 teaspoon
dried chili flakes
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1 teaspoon
indian curry powder
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1 teaspoon
sugar
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1 teaspoon
minced garlic
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1 teaspoon
minced ginger
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7 ounces
canned chopped tomatoes
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1/3 cup
coconut milk
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1 tablespoon
lemon juice
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1 handful
chopped cilantro
Directions
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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.
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