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Red Lentil Curry

Red Lentil Curry

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There are many reasons you want to introduce Indian food to your family, one of them being, it is so good for them! Indian food has a lot of spices, spices we don’t use enough or often enough, for instance, the spice Turmeric is a renown anti-inflammatory and reduces pain in joints, and that is just one example.

One of the other reasons is that it is different, and different is good, in today’s time and age, there is no reason not to be eating several types of cuisines from different cultures, for example, from my travels to Washington D.C., I discovered Ethiopian foods, I love it, you eat it with your fingers, it is hot and spicy and very different. I cannot go to Washington D.C. without having at least one Ethiopian meal.

This recipe is very simple and no fail, babies love it, men that don’t want to like it do, and it gets better with age, just like us!

I hope you try it and let me know what you think.

 

Red Lentil Curry

3 c. lentils, rinsed and picked over

1 large onion, diced

2 tbsp. butter

2 tbsp. olive oil

2 tbsp. red curry paste

2 tbsp. green curry paste

1 tbsp. garam masala

2 tsp. curry powder

1 tsp. turmeric

2 tsp. sugar

4 small cloves minced garlic

1 tbsp. minced ginger

2 pinches cayenne pepper

4 c. tomato puree

2 tbsp. tomato paste

1 can or cup? coconut milk or cream

Cilantro for garnishing

Rice for serving or naan

INSTRUCTIONS:

Wash and rinse the lentils till water runs clear. Place in a medium size pot with cold water, bring to a simmer and cook for 10 minutes. Remove from heat and drain.

Melt the butter in a large saucepan over medium high heat with olive oil. Add the onion and sauté for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger). Cook over medium heat for 5 minutes more.  Add the tomato puree and tomato paste, stir and simmer until smooth.

Add the lentils. Stir well and place in a 350 F oven for 1 hour. Add cream or coconut milk and cook for another 30 minutes.

Serve over rice, (I prefer Jasmine in this case) or with naan.

Note: Adding lime zest and juice to your usual jasmine rice recipe will liven the flavours and is a perfect match for the curry. 

 

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