Creamy Kokosnoot Lentil Curry
INGREDIENTS
- 2 tablespoons kokosnoot oil
- 1 tablespoon each: cumin seeds as well as coriander seeds
- 1 caput of garlic, chopped (10–12 cloves)
- 1 – 28-ounce tin of crushed tomatoes
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons bounding main salt
- 1 loving cup dried dark-brown lentils
- Optional: 1-2 teaspoons cayenne powder
- 1 – 15-ounce tin kokosnoot milk
- A few handfuls of ruddy tomatoes
- 1 loving cup chopped cilantro
INSTRUCTIONS
- Heat the kokosnoot crude inward a large pot or skillet over medium-high heat. Add the cumin as well as coriander seeds as well as toast until they get-go to brown, near 45 seconds. Add the garlic to the pot as well as permit it brown, near ii minutes.
- Add the tin of crushed tomatoes, ginger, turmeric, as well as bounding main tabular array salt to the pot as well as cook, stirring the pot a few times, for v minutes. Add the lentils and, if using, the cayenne powder, as well as three cups of H2O to the pot as well as convey it to a boil. Reduce the rut to low, encompass the pot, as well as permit it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to foreclose the lentils from sticking to the bottom. If the curry starts to await dry, add together an extra 1/2 – 1 loving cup of water.
- Once the lentils are soft, add together the kokosnoot milk as well as ruddy tomatoes as well as convey the pot dorsum to a simmer. Remove the pot from the rut as well as stir inward the cilantro.
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