This is my go-to lentil curry recipe. I’ve made it several times now and it always makes for a filling dinner and delicious leftovers for lunch the next day. It’s also vegetarian! Actually, it’s probably vegan if you serve without yogurt.
A couple things I’ve found to be important as I made and re-made this recipe over the past year:
– Having the right spices makes a big difference. The first few times I made this, I didn’t have cumin seeds or coriander. They were a little pricey and not at my usual grocery store. But when I finally got some and added them to this dish, I figured out what I’d been missing the whole time.
– Eat with full-fat yogurt! Non-fat is not as good,of course 🙂 Full-fat everything!
– Curry is hard to photograph. Especially this color curry.
Recipe (from here)
- 1 teaspoon finely grated ginger
- 1 garlic clove, mashed to a paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 3 tablespoons canola oil
- 1/4 teaspoon cumin seeds
- 1 small shallot, minced
- 1 tablespoon tomato paste mixed with 1 tablespoon of water
- 1 1/4 cups dried green lentils
- 1/4 teaspoon ground turmeric
- 4 ounces green beans, cut into 3/4-inch lengths
- 4 ounces kale, stemmed and leaves finely chopped
- 1 medium carrot, thinly sliced
- 1 cup finely chopped cilantro
- 1/2 teaspoon cayenne pepper
- In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
- In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve with rice, naan, and/or plain yogurt.