Eating Pegan | Red Curry Lentils

Red Curry Lentils

1 1/2 cups lentils, rinsed and picked over
1/2 large onion, diced
2 tablespoons butter
2 tablespoons red curry paste
1/2 tablespoon garam masala
1 teaspoon curry powder
1/2 teaspoon turmeric
1 teaspoon sugar
1 teaspoon garlic, minced
1 teaspoon ginger, minced

  • Cook the lentils according to directions. Drain and set aside.
  • Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato puree; stir and simmer until smooth.
  • Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.
  • etc
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