Creamy Lentil Curry

What inspired me to make this lentil curry is the fact that my mom never ever makes brown lentils which I love, because she complains about the long cooking time and all the gas it has haha and also she makes food super fast like 10-20 minutes (I'm not even lying). I decided to give my mom, who is a mother of 6 a rest for the day and cook up something wholesome for our family. Everybody loves lentils but nobody ever dared to make it in our home😂 lucky I did and it turned out pretty delicious! Served with fried potatoes, flatbread, and chicken meatballs. Almost 24 hours later and they're still raving about the food so it was definitely a hit!!

Vegan recipe by JoJo with prep by Lynne. Really fast in the instapot, great fiber and protein from lentils, filling and delicious with naan.

Modified from the recipe on Saveur. This recipe makes a curried lamb in a pressure cooker that cooks in an hour and falls apart in a spiced sauce. You could make this in a dutch oven instead, but it will take longer. The masala is made from whole spices, but you can substitute store bought. Serve over turmeric rice with minced cilantro and raita. I make my raita with curried fermented limes and Greek yogurt

After being diagnosed with type II diabetes, I decided to eat healthier. Now my wife has type II also, I've been trying a lot of different recipes, and in the spirit of meatless Monday, I decided to try this. I wanted to try the black lentils, as I find the normal Brown ones, well, boring. So I took a couple different recipes and did this.

Approx 275 Calories per serve (if splitting into 6 smaller serves)(Approx 30gms Carbs, 15gms Fat, 9gms Protein).This curry is super creamy and delicious. Serve on Cauliflower Rice for a lower Carb option (as I did) if you wish 😁

This is a really basic curry, no real work involved. Easy to throw together after coming home from work, yakes 15 minutes to cook. You can also jazz it up by adding other vegetables to it to make it go further - diced potato or cauliflower are great additions

If you love dishes rich in spices and complete meals, this recipe should delight you. You can find it along with other recipes on my blog ABCvosIG.

I love Delia Smith's recipes. This recipe is based on one of her recipes (from her Vegetarian Collection) that I cooked so many times I learned it by heart. It was my husband's favourite meal, but it had loads of ingredients. Now I have less time to make it, I decided to strip it back. It still tastes good, maybe not as complex as Delia's, but a pretty good copy. *Lime pickle is an Indian condiment, which should be available to buy from Asian grocers.

I always get a nice warm feeling when I eat this for dinner.

I made keema curry with lentils since I had some leftover boiled lentils on hand.I used lentils for this recipe.I used store-bought curry roux, honey, Japanese Worcestershire sauce, and instant coffee to season the curry.Keep an eye on the curry and add more water, if needed. Recipe by Takashi mama

I love Indian food. My favorite dishes to eat and make are curry potatoes and tikka masala. I have tweaked each recipe to a point that I feel like they're as perfect as they'll get. As I make it, this curry is not spicy, because I pair it with a spicy tikka masala and the flavors balance perfectly. If you want to spice it up, use hot curry powder in place of the regular curry powder or add up to 1/2 tsp cayenne pepper. This also works extremely well as a vegetarian main dish.

I love chicken pot pie, he loves flavor. This is a match made in heaven. The secret is the Pillsbury Crescent Roll top—better than pie crust!This is an amalgamation of several of our favorite recipes. The curry base is heavily adapted (and simplified) from a vegetarian recipe we found on BBC: https://www.bbcgoodfood.com/recipes/3165/curried-vegetable-pieThe veggie option was good, but we found the chicken adds a lot of that umami flavor, and it’s the perfect use of leftover chicken!