Ingredients
- 1/2 cup slentils, rinsed and picked over
- 1/2 large onion, diced
- tablespoon sbutter
- tablespoon sred curry paste
- 1/2 tablespoon garam masala
- teaspoon curry powder
- 1/2 teaspoon turmeric
- teaspoon sugar
- teaspoon garlic, minced
- teaspoon ginger, minced
- a few good shakes ofcayenne pepper
- ounce can tomato puree
- 1/4 cup coconut milkorcream
- cilantrofor garnishing
- ricefor serving
Instructions
- Cook the lentils according to directions. Drain and set aside.
- Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1 2 minutes. Add the tomato puree; stir and simmer until smooth.
- Add the lentils and the cream. Stir to combine and simmer for another 15 20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.
