Red Lentil Curry

This is a variation on my chicken curry recipe that I’ve been using for a few years now, made with lentils in this case for a blogging contest run by CdnLentils. By visiting their site and voting for my Red Lentil Curry recipe I might get to meet Michael Smith in Saskatchewan, and you might win a trip to meet Michael too! One vote per day per IP address. Don’t want to enter the contest but still want to vote? Just click the vote button on the page under the photo but don’t bother filling in the registration form.

Michael inspired me to begin using lentils in my cooking when I interviewed him (by phone) for a Fresh Juice magazine story on lentils. I think it would be awesome to meet him in person!

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Wash the lentils in cold water until the water runs clear, then put the lentils in a pot with water to cover and simmer covered until lentils are tender. This usually takes 15 – 20 minutes.

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In a large skillet or saucepan, caramelize the onions in vegetable oil. Add carrots and sauté.

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While the onions and carrots are cooking, combine the curry powder, turmeric, cumin, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions and carrots are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes. Stir in the tomatoes and reduce heat to simmer for a few minutes. Add coconut milk and simmer for five minutes.

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Add fresh spinach and cover to allow the spinach to wilt while you finish the lentils.

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Drain the lentils and mix into the curry base. Serve immediately by itself or over rice.

 

Red Lentil Curry

2 cups red lentils
2 cups carrots, julienned
1 onion, thinly sliced
2 tablespoons vegetable oil
1 tablespooon curry powder
1 tablespoon garam Marsala
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon white sugar
1/2 teaspoon salt
2 cloves garlic, minced
1 teaspoon ginger, grated
1 can Coconut milk
3 cups, chopped tomatoes
1 bag fresh spinach

Wash the lentils in cold water until the water runs clear, then put the lentils in a pot with water to cover and simmer covered until lentils are tender.

In a large skillet or saucepan, caramelize the onions in vegetable oil. Add carrots and sauté.

While the onions and carrots are cooking, combine the curry powder, turmeric, cumin, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions and carrots are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.

Stir in the tomatoes and reduce heat to simmer for a few minutes. Add coconut milk and simmer for five minutes. Add fresh spinach and cover to allow the spinach to wilt while you finish the lentils.

Drain the lentils and mix into the curry base. Serve immediately by itself or over rice.

3 Comment

  1. SarahG says: Reply

    Hi! I found you through the love your lentils contest. Your recipe looks great! I couldn’t help but notice that in the instructions, you say to add curry paste as well as curry powder. In the ingredients list, there is no mention of curry paste. A clarification would be great! Thank you!

    1. Sarah says: Reply

      Sure thing – in my original recipe I use red curry paste, which I usually have on hand. But when I was making this to photograph, I didn’t have any, so I left it out. If you like spice, it’s worth heading to an asian supermarket to get the container of red or yellow curry paste and adding a tablespoon or so when mixing the spices.

  2. Jane says: Reply

    Congratulations on making to the top 10 in the Love Your Lentils contest! I wrote a post giving a shout-out to finalists in the Top 10.

    http://www.hungryjaney.com/2013/06/love-your-lentils-top-10.html

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