Coconut Lentil Curry with Tomatoes

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

All proportions are approximate and can vary: garlic lovers might want to add more garlic, while those with allergies can easily omit the onion from the equation. Coconut milk can be reduced further, or you can leave the curry's consistency closer to that of a thick soup.

Ingredients

Onion - 2 pieces
Crushed Tomatoes in Their Own Juice - 8 pieces
Ginger-Garlic Paste - 8 teaspoons
Lentils - 16.9 oz
Coconut Milk - 16 fl oz
Vegetable Oil - to taste
Salt - to taste
Turmeric - to taste
Cinnamon - to taste
Mild Chili Spice - to taste

Step by Step guide

Step 1

Blend the onions with vegetable oil into a puree and strain through a sieve to remove excess water. Also puree the garlic and ginger (in a 1:1 ratio) with vegetable oil. If you don't mind the texture of the onion, ginger, and garlic, you can skip this step: the vegetables can be diced, julienned, or cut in any way you prefer.

Step 2

Cook the lentils in a large amount of salted water until tender. This recipe uses whole red lentils, but you can also use green or black lentils; feel free to add any other beans or grains (such as mung beans, kidney beans, or green buckwheat) to the lentils. The key is to avoid overcooking the grains to the point of becoming mushy.

Step 3

To obtain caramelized tomatoes, it is necessary to sauté whole peeled tomatoes, canned in juice, over high heat. Fresh tomatoes can be used, but they are less sweet and vibrant in flavor than canned ones. The tomatoes should be cooked in small batches, seasoned with salt and sugar. The finished tomatoes should be slightly charred, with a subtle caramel flavor. For the recipe, you will need 8 tablespoons of caramelized tomatoes.

Step 4

In vegetable oil, sauté the onion or onion puree (4 tablespoons), stirring constantly. Add the garlic-ginger paste and sauté for another minute or two. Pour in the coconut milk, bring to a boil, and stir in the lentils. Once the lentils are heated through, add the tomatoes, season generously with salt, and warm the entire curry, stirring continuously.