This recipe is a real favorite in my house. It is adapted from Gordon Ramsey's Rajasthani red lentil curry recipe. For a dinner party it can be served as a side to chicken or for a great midweek vegetarian meal simply serve with a naan bread. For the cream I use whatever I have in the fridge and have even left it out to be healthier. The curry can be made ahead and kept in the fridge until you need it, in fact it seems to taste better after sitting for a while. It also freezes well. - Jaynerly —Jaynerly
Test Kitchen Notes
When a curry craving hits this Red Lentil Curry will certainly satisfy. It comes together quickly with ingredients that are most likely stocked in your kitchen. The warm spices impart just the right amount of interest and the cream smooths it out nicely. A good quality canned tomato was substituted for fresh ones without any negative impact. Adding more liquid in the form of vegetable stock could transform it into a great soup. This is a very nice addition to your bean repertoire! —sticksnscones
2 as a main 4 as a side or starter
cloves of garlic, peeled & minced
inch piece of fresh ginger, peeled and finely chopped
Put the lentils, cloves, cinnamon stick and a few of grinds of pepper into a large saucepan. Cover with the water and bring to the boil. Reduce the heat, partially cover and simmer for 15-20 minutes until the lentils are soft.
Meanwhile heat the oil in a large pan, (I use a deep sided frying pan), add the onions and fry until softened and starting to brown. Add the garlic and ginger, giving a quick stir to mix in. Add the garam masala, ground coriander, turmeric and chilli powder. Stir quickly to prevent the spices sticking. Once they are mixed into the onion mixture add the tomatoes and sugar.
Having fished out the cinnamon stick and cloves add the lentils into the pan, season with salt and simmer for 10 minutes, stirring frequently,
Just before serving stir through the cream and cilantro.