By Vidhushi Singh
This age-old recipe, which uses flavorful Indian spices as its flavouring, is not only delicious but also free of gluten and has vegan ingredients. Serve the creamy curry lentils over a bed of baby spinach, with basmati rice, or with handmade naan bread. A speedy and delectable weeknight meal.
2 tbsp coconut oil, or ghee 1 onion, diced 6 garlic cloves, rough chopped (3–4 tbsp) 2 tbsp ginger root finely chopped 2 cups carrots, diced 1 tbsp cumin 2 tsp coriander 2 tsp salt 1 1/2 tsp ground turmeric
1 tsp paprika 2 tsp dried fenugreek leaves 1 tsp garam masala 1/2 tsp nutmeg 1/4–3/4 tsp cayenne 1 tsp tomato paste 2 cups water 1 cup brown lentils 2 cups coconut milk
Take a pan and heat oil for 3 minutes. Sauté onion, garlic, ginger and carrots. Add in the spices, salt and tomato paste.
Stir and mix well. Add water and scrape up any browned bits from the bottom of the pan.
Add the brown lentils with coconut milk. Stir and pressure cook on high for 10 minute.
You can also add other veggies like peas, cauliflower, or spinach, but it's up to your choice.
Add salt if necessary and now sprinkle garam-masala and chili flakes to add taste.
Serve this delicious lentil curry with a bed of baby spinach, over basmati rice or with homemade Naan.