RED LENTIL CURRY

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Rinse and drain the basmati rice 2-3 times. Then, add to a small saucepan along with 1 cup of water. Heat up on medium high until the water begins to bubble. Then, give it a good stir and turn the heat to medium low. Cover and cook for 15min

Step 2

2. Finely chop the onion, long green chili peppers, and garlic. Dice the tomatoes

Step 3

3. Rinse and drain the red lentils and set aside

Step 4

4. Heat up a sauté pan to medium heat. Toast the cumin seeds, coriander seeds, and cardamom pods for about 3min. Then, coarsely crush using a pestle and mortar

Step 5

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

Step 6

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

Step 7

7. Add the red lentils, coconut milk, and 1 cup of water. Give the pan a good stir and bring to a boil. When it comes to a boil, turn the heat to medium and stir. Cover and cook for about 8-10min (check on the curry once in a while and give it a stir)

Step 8

8. Turn the heat off on the rice and let it steam further for another 10min

Step 9

9. Plate the rice and curry. Garnish with some freshly chopped cilantro and serve!

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