Then we also cook off the curry powder and turmeric which lets the spices bloom before adding the lentils and everything else in to simmer away. The key step here is sautéing the onions, garlic and ginger over a low-ish heat until tinged with gold, and they transform into a sweet, savoury flavour base for the sauce so we only need water instead of stock or broth. It takes about 50 minutes start to finish, but the active effort is only around 10 minutes – and there’s a nice flow to it because you can gather and measure ingredients while you stir the onions every now and then.
#CURRY UP NOW HOW TO#
Garlic and ginger – while fresh is ideal (followed by jarred), powder is a sufficient substitute Ĭoconut milk – if you use low fat instead of full fat, you are not allowed to complain if your sauce isn’t as good as you hoped!😂Īnd here’s how to make it. Just be mindful of using SPICY curry powder – check the label! I’ve made this with Clives of India, Keens, and a generic brand and they all tasted just as good. Just avoid French lentils (Puy lentils / black lentils) as they don’t soften as well as other lentils so you won’t get the same creamy, thick texture.Ĭurry powder – This is the main shortcut, The beauty of this is that you don’t need any fancy curry powder, just your run-of-the-mill jar from the grocery store. Green split peas will result in an an interesting colour in your pot, but it will still be phenomenally delicious. Brown, green, red, yellow, whether split or whole OR any type of dried split peas. Lentils – use any dried lentils or canned here. What goes in Lentil Curry with Coconut Sauce These two little steps make all the difference so we only need water for this curry, no stock! Then we cook off the two spices to make the flavour bloom. We take our time sautéing the onions, ginger and garlic so they transform from raw harshness to a sweet, savoury flavour base. The key to cooking amazing food with bare minimum ingredients is good produce and knowing what to do to extract the most flavour out of what you have.įor this recipe, we’re going for the latter. Two little steps make all the difference….
Creating kapow! flavours out of plain lentils without going crazy with a list of spices.īut finally, I’m happy – and ready to share. I just don’t always have the time or everything I need to make it. Very little chopping, very few ingredients.Ī “go to” lentil recipe I could make any night that didn’t sacrifice flavour for speed.Īnd it had to stack up to real Indian Dal. I love it. Not like, say, this more complex (but equally delicious) Beef and Lentil Soup. I know it’s childish of me to complain, but this Lentil Curry took an irritatingly long time to create. xx” – Emily, 10 April 2020 Lentil Recipe – easy – mega flavour! “I’ll be honest and say I thought this would be lacking in flavour because I’m used to trying curries from scratch rather than with curry powder……How wrong was I? I apologise wholeheartedly Nagi!! Amazing recipe, please try this people. This is knock-your-socks-off good, and proof that you can eat amazing food on a budget. Make this with any type of dried lentils, canned, or even split peas!ĭon’t let the simplicity of this recipe fool you. This lentil recipe is an eye opener – an incredible creamy coconut Lentil Curry made with just TWO spices! It’s a streamlined version of Indian Dal, delivering a similar intoxicating curry flavour but a whole lot less complicated.
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