Treat yourself to this mouthwatering coconut lentil curry, bursting with exquisite flavors from a blend of curry powder and turmeric. This simplified version of Indian Dahl is not only nutritious but is also perfect for a quick and wholesome weeknight meal.
Melt butter in a pot over medium heat and add the diced onion, minced garlic, and minced ginger. Cook slowly, stirring occasionally, for 10 minutes until tinged with gold and onions turn sweet.
2
Increase heat to medium-high and add curry powder, turmeric, cayenne pepper, salt, and black pepper, stirring continuously for 1 1/2 minutes to cook off the spices.
3
Add the rinsed lentils, crushed canned tomatoes, coconut milk, and water, then stir well.
4
Bring the curry to a simmer, place the lid on the pot and lower heat to maintain a gentle simmer. Cook for 30 minutes, then remove the lid and continue to simmer for 10 additional minutes, allowing the sauce to thicken.
5
Taste the curry and adjust seasoning, if necessary. If the curry is too thick, add water; if it's too thin, let it simmer with the lid off until it reaches the desired consistency.
6
Stir in half of the chopped coriander/cilantro, then taste and add additional salt, if needed.
7
Serve the curry over basmati rice, topped with a dollop of yogurt and a sprinkle of the remaining coriander/cilantro. For a low-carb option, serve over cauliflower rice.