Red Lentil Curry

An adjustment to traditional Indian red curry to add more fiber and protein. Chicken is optional, the base dish is vegan. Garam Masala recommended in notes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

PREP: Finely chop the onion, long green chili peppers, and garlic. Dice the tomatoes. Rinse and drain the red lentils and set aside.

Step 2

Heat up a sauté pan to medium heat. Toast the cumin, coriander, and cardamom for about 1min. if using seeds/pods, toast for 3mins then crush in pestle & mortar.

Step 3

Heat the sauté pan back to medium heat. Add the olive oil followed by the diced onions. Sauté for 2-3min. Add the garlic and diced chili peppers. Sauté for 2min

Step 4

Add back the toasted spices, as well as the turmeric, garam masala, salt, and paprika. Sauté for about 1min. Add the tomatoes and sauté for 3-4min.

Step 5

Add the red lentils, coconut milk, and half the water(1 cup). Bring pan to simmer over medium heat, then turn the heat to low and stir. Cover and cook for about 8-10min while stirring every few minutes to prevent burning on the bottom OPTIONAL: Add diced chicken, breast or thighs

Step 6

Stir once more before serving curry alongside rice. OPTIONAL: Garnish with cilantro, or leave heated on very low heat up to 4 hours to pull more flavor out of the tomatoes