Red Lentil Curry

Name: Red Lentil Curry
Total time: 1500 s
Yield: 3 servings
Cuisine: British
Ingredients: 1 cup red split lentils (masoor dal); 1 medium onion; 1 tsp minced garlic; 1 tsp minced ginger; 1 tsp curry powder; 1/2 tsp turmeric; 1 tsp paprika; Scotch bonnet or habanero (finely chopped, as much as preferred); 1 cup coconut milk; 1/2 cup tomato purée; Salt to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I’ve always cooked lentils until mushy and just always turned them into soup. Proud to introduce my first successful attempt at lentil curry that didn’t turn mushy or had me end up naming it ‘soup’ 😂

Bianca Mwale @bianca_eatsy

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Ingredients

25 minutes

3 servings

1 cupred split lentils (masoor dal)
1medium onion
1 tspminced garlic
1 tspminced ginger
1 tspcurry powder
1/2 tspturmeric
1 tsppaprika
Scotch bonnet or habanero (finely chopped, as much as preferred)
1 cupcoconut milk
1/2 cuptomato purée
Salt to taste

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Steps

25 minutes

1

Heat oil in a shallow pan, sauté onions until tender. Now add ginger, garlic, and chopped chillies, cook stirring until fragrant
2

Add all spices and cook stirring to avoid burning the spices [this is necessary to mature the flavors]
3

Clean lentils in cold water, drain and add lentils to spicy mixture. Stir in for 2 minutes for lentils to absorb the flavors
4

Add water enough to go slightly above the lentils and let simmer until lentils swell up [after 10 minutes [they’ll most likely double in amount after absorbing some of the water]
5

Add tomato purée and milk, stir in and cook a little longer to cook lentils through. Season with salt and check that preferred consistency has been reached
6

OPTIONAL: garnish with plain yogurt. This was my attempt to garnish until the realized the yogurt wasn’t acting right 😂 so always check expiry dates!
7

Enjoy warm with rice or chapattis. Add a sprinkling of dried oregano if desired