Red lentil curry: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">Great as a side</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> | |||
<span class="reviewDesc">Made this again last week and this time as a side dish to dip naans in.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
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This could be served on your your [[Gent nights|Gent night]] as a [[Vegetarian|vegetarian]] [[Main course|main course]], or as an [[Accompaniment|accompaniment]] to a main | This could be served on your your [[Gent nights|Gent night]] as a [[Vegetarian|vegetarian]] [[Main course|main course]], or as an [[Accompaniment|accompaniment]] to a main | ||
Revision as of 07:01, 27 June 2020
Random recipe review
Great as a side
4.7/5
Made this again last week and this time as a side dish to dip naans in.
| Red lentil curry | |
|---|---|
 |
| Red lentil curry (made with chick peas and flageolet beans | |
| Servings: | Serves 6 as a side dish, 4 as a main course with rice and breads. |
| Calories per serving: | 206 |
| Ready in: | 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2012 |
This could be served on your your Gent night as a vegetarian main course, or as an accompaniment to a main
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 large onion, peeled and roughly chopped
- 2 garlic cloves, peeled and roughly chopped
- 3 cm ginger, peeled and roughly chopped
- 40g butter or ghee
- 350 g tomatoes, chopped (or 1 can chopped tomatoes)
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- 350 g red lentils
- 900 ml vegetable stock
- Juice from ½ lemon
- sea salt and freshly ground black pepper
- Bunch of coriander leaves, chopped, discard the stems
Method
- Add the ginger, garlic and onion to your food processor and blitz to a smooth puree.
- Heat the butter or ghee in a wok and add the puree, tomatoes and spices and stir fry for 5 minutes.
- Add the stock, lemon juice, salt and pepper and lentils, bring to the boil, reduce the heat and simmer for 20 minutes or until the lentils begin to break up.
- Test seasoning and serve, garnished with chopped coriander leaves.
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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