RED LENTIL CURRY RECIPE
This masoor dal recipe (red lentil curry) is a curry lover's dream, with nutty red lentils, hearty potatoes and lots of curry seasoning. Huge on flavor. So easy to spice it up!
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot to medium heat.
- Add the onion, peppers and potato. Stir and cook them down 5 minutes to soften.
- Add the ginger and garlic and stir. Cook for 1 minute, until you can smell that gorgeous garlic.
- Add the curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, cumin, and salt and pepper to taste. Cook for 2 minutes, stirring.
- Add the chopped tomato, water, coconut milk and red lentils. Stir.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils soften and all of the flavors combine. If the curry is too thick, add in a bit more water.
- Serve with rice and garnish!
Nutrition Facts : Calories 476 kcal, Carbohydrate 48 g, Protein 17 g, Fat 27 g, SaturatedFat 22 g, Sodium 181 mg, Fiber 18 g, Sugar 6 g, ServingSize 1 serving
RED LENTIL CURRY
This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.
Provided by Emma Maher
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
- Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
- Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Stir in the tomato puree, remove from heat and stir into the lentils.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 32.5 g, Fat 2.6 g, Fiber 11.3 g, Protein 12.1 g, SaturatedFat 0.3 g, Sodium 571.9 mg, Sugar 6.6 g
SPICY RED LENTIL CURRY
Insanely delicious, 30-minute red lentil curry! Saucy, hearty, and protein-rich. Perfect over brown rice for a simple, plant-based meal.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using this method from Saveur.
- Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
- Add curry paste and sauté for 2 minutes, stirring frequently.
- Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
- Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.
- An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
- Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
- To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled onions, and pita or naan for dipping (optional).
- Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.
Nutrition Facts : ServingSize 1 serving, Calories 402 kcal, Carbohydrate 48 g, Protein 17.5 g, Fat 16.4 g, SaturatedFat 10.9 g, Sodium 1340 mg, Fiber 15.9 g, Sugar 13.2 g
SPICY RED LENTILS AND RICE
Spicy Red Lentils and Rice! If you love Indian dal, you've gotta try this healthy, vegan and gluten-free dish. Spiced lentils in a savory curry sauce served with rice.
Provided by Alex Caspero
Categories main
Time 35m
Number Of Ingredients 14
Steps:
- Combine the lentils, 3 1/4 cups water, turmeric, grated ginger, salt and garam masala in a medium saucepan and bring to a boil. Reduce heat to low and cook for 15-20 minutes until lentils are tender. Stir in the tomato purée. Depending on how soupy you want this, feel free to add in more water. The lentils will thicken as they stand.
- While the lentils are cooking, cook the rice.
- About 5 minutes before the lentils are to be ready, heat the canola oil in a small skillet over medium heat. Add the cumin seeds, sliced garlic, sliced ginger and thai red chilis and simmer until garlic is just tender but not browned. Drizzle the heated oil mixture into the lentils and stir together. Season to taste, as needed.
- Divide rice among 4 bowls and top with lentils. Garnish with cilantro.
More about "spicy red lentil curry recipes"
RED CURRY MASOOR DAL (SPICY RED LENTILS) | VANILLA AND BEAN
From vanillaandbean.com
5/5 (3)Total Time 45 minsCategory DinnerCalories 355 per serving
- In a large saute' pan, add the coconut oil and heat until shimmering. Add the onions and saute' on medium heat for about 3 minutes, or just until slightly softened. Stir in the cumin, red pepper flakes (or chili) if using, garlic and ginger. Reduce heat to medium low and stir, cooking for 2-3 minutes or until the raw smell of garlic and ginger is gone. The garlic and ginger will begin to stick to the pan.
- Stir in the red curry paste to coat the onions - about 1 minute. To the onion/spice mixture, pour in the water and stir in the lentils, breaking up any lentils that may have stuck together from rinsing. Bring to a simmer, reduce heat to low, put a lid on the pan and cook gently for about 10 minutes or until the lentils are soft.Remove lid and simmer for an about 4-6 minutes. Add the salt. The spicy lentils will begin to thicken as they cook further. Remove the pan from heat and let set about 3-5 minutes, with the lid on, slightly ajar. The mixture will continue to thicken as it sets. Depending on the consistency you prefer, share while still a little loose or serve the spicy lentils after they thicken a bit. A splash of water will loosen things up a bit if the lentils dry out too far. Add a squeeze of lime and stir.
- Heat coconut oil in a small sauce pan and heat until shimmering. Add cumin (seeds or ground), garlic and chili powder. Cook on med-high heat for just about a minute, stirring or until the garlic is just golden. Remove from heat and quickly spoon the tempering over the lentils and stir it in OR after spooning the lentils into individual bowls, dollop the tempering over the top of the lentils.
- Spoon the spicy red lentils over rice and garnish with lime, cilantro and green chilis. Naan is also fabulous with this recipe!
EASY RED LENTIL CURRY RECIPE - BOULDER LOCAVORE®
From boulderlocavore.com
Ratings 11Category Main CourseCuisine IndianTotal Time 40 mins
- Heat the oil in a large saucepan or stock pot over medium heat. Add the onion and sauté until soft and translucent (4-5 minutes).
- Add the tomato, brown sugar, curry powder, garam masala, cayenne pepper, cumin and coriander and stir to incorporate.
RED CURRY LENTILS RECIPE - PINCH OF YUM
From pinchofyum.com
5/5 (138)Calories 249 per servingCategory Dinner
- 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.
SPICY RED LENTIL CURRY RECIPE WITH SPINACH - SCRAMBLED …
From scrambledchefs.com
Reviews 5Calories 253 per servingCategory Curry
- In a dutch oven, heat olive oil over medium heat adding in onions to cook for 4-5 minutes or until they begin to get tender;
- Add in the ginger, garlic, serrano, cumin, garam masala, and coriander, then stir well and cook for an additional 2-3 minutes;
RED CURRY RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (2)Calories 429 per servingCategory Main Course
- Add the chopped jalapenos, onion and ginger. Cook them down about 5 minutes, until softened.
IRRESISTIBLE RED LENTIL CURRY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (11)Total Time 40 minsCategory Main Course, Side DishCalories 452 per serving
- For the Pickled Onions: In a small microwave-safe bowl mix the water, vinegar, sugar, and salt. Microwave for 60-90 seconds to dissolve the sugar. Slice the onions thin. Then mix them into the pickling water. Allow them to soak as you make the lentil curry.
- For the Red Lentil Curry: Chop the onions, carrots, garlic and grate the ginger. Set a large 6-8 quart pot over medium heat. Add the oil.
- Once hot, add the onions, carrots, garlic, ginger, 2-5 tablespoons curry paste, cumin, and salt. Saute until the onions are soft and tender. *If your curry paste tastes/smells very spicy, add only 2 tablespoons. You can always add more later.
- Pour in the dried red lentils, chicken broth, crushed tomatoes, and coconut milk. Stir well. Simmer for 20 minutes, stirring every 3-5 minutes, so the lentils don't stick to the bottom of the pot.
SRI LANKAN SPICY LENTIL CURRY - HUNGRY LANKAN
From hungrylankan.com
5/5 (1)Category Breakfast, Dinner, LunchCuisine Sri LankanTotal Time 25 mins
- Wash your lentils thoroughly to remove all the starch and until water runs clear. Add enough water to soak the lentils and soak them for about 30 mins. You'll see that they turn pale in color and plump up.
- Then heat a saucepan or small pot. Add coconut oil. When the oil heats up add mustard seeds. They should sizzle right away. When they start to splatter add your curry leaves, pandan leaves, chopped garlic, and chopped onion. Saute until garlic turns brown and onions turn translucent.
- Then lower the heat and add chili powder, turmeric powder, salt. Mix and saute for a few seconds.
- Now drain water from your lentils. Add lentils to the pot along with sliced green chilies and mix well with other ingredients.
SPICY RED LENTIL CURRY - UPBEET ANISHA
From upbeetanisha.com
- Heat a large saucepan over medium heat and add vegan butter and avocado oil. Add onion, garlic, ginger, and green chilis. Cook, stirring frequently for 4-5 minutes.
- Add all the ground spices: turmeric, cumin, coriander, curry powder, garam masala, red and chili powder. Add a splash of water to prevent them from sticking to the pan. Cook for 1-2 minutes, until fragrant, stirring frequently.
- Add 1.5 cups chopped tomatoes (3 small to medium tomatoes) and cook for about 5 minutes, until the tomato juices have mostly evaporated.
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RED LENTIL CURRY {QUICK & EASY RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
5/5 (9)Category EntreeCuisine IndianTotal Time 30 mins
- Heat olive oil in a large skillet over medium heat, add onions and garlic and cook until soft and translucent, about 3-5 minutes. Add curry paste, curry powder, turmeric, cumin and salt and mix together until the onions are well coated and fragrant.
- Add the red lentils, sweet potatoes, Imagine Soup and 2 cups of water. Bring mixture to a boil, then simmer for 20 minutes, allowing the sweet potatoes to cook and the red lentils to thicken thicken.
SRI LANKAN RED LENTIL CURRY - VEGAN RICHA
From veganricha.com
5/5 (22)Total Time 45 minsCategory SoupCalories 316 per serving
- Grind the fenugreek, black pepper, cayenne/red chilies, turmeric into a powder and keep aside.
- In a saucepan, heat oil over medium heat. When hot, add the mustard seeds and let them start to pop. Add curry leaves carefully and mix in. Add the fenugreek seed powder, stir and cook for 5 to 10 seconds.
- Add onions, cinnamon stick and a pinch of salt. Mix to coat with spices. Cook for about 3 minutes.
CREAMY & FLAVORFUL THAI RED LENTIL CURRY - THE BALANCED BLEND
From thebalancedblend.co
Cuisine East AsianCategory DinnerServings 4Total Time 45 mins
RED LENTIL CURRY (DHAL) - SRI LANKAN SPICY VERSION - EASY ...
From easypeasycurry.com
5/5 (1)Category Dinner, LunchCuisine Sri LankanTotal Time 40 mins
RED LENTIL CURRY - EAT SOMETHING VEGAN
From eatsomethingvegan.com
5/5 (2)Total Time 45 minsCategory Main CourseCalories 342 per serving
- In a large skillet, saute the garlic, ginger, and jalapeno in oil over medium heat for about 2 minutes.
- Then, add the curry, garam masala, turmeric, cumin, and chili powder, and cook for 30-60 seconds, stirring frequently.
- Next, add the broth, red lentils, and the crushed tomatoes to the skillet. Stir nicely, lifting up the browned bits. Add the salt and pepper. Cover with a lid and simmer for about 20 to 25 minutes, stirring occasionally.
- Once the lentils are cooked, add the coconut milk, lemon juice, and cilantro. Stir everything well and cook for about 10 more minutes, or until the curry thickens to the desired consistency.
15 MINUTE RED LENTIL CURRY - SPEEDY VEGAN KITCHEN
From speedyvegankitchen.com
Total Time 17 mins
- In a non-stick pan on medium heat, sauté the garlic and onion. Add the spices and fry briefly before adding the mushrooms and zucchini.
- Continue to cook, stirring occasionally, adding the almond milk (or coconut milk) to prevent sticking.
- Once the vegetables have softened, add the red lentils and 1.5 c of water. Cover the pan, bring to a boil and simmer for 15 minutes, until lentils have softened. (If you don't have a cover for your pot, you may want to cook them in a second pot instead, to ensure that they cook fully).
RED LENTIL CURRY WITH SWEET POTATOES {SLOW COOKER}
From wellplated.com
4.8/5 (52)Calories 354 per servingCategory Main Course
- Coat a 5-quart or larger slow cooker with nonstick spray. Rinse the lentils, then add them to the slow cooker. Add the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste. Stir well to combine. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the lentils and sweet potatoes are tender. Turn off the heat and stir in the coconut milk. If you’d like a thinner consistency, stir in additional broth or water.
- Taste and adjust seasoning as desired. Serve hot over prepared brown rice or quinoa. Garnish with lots of fresh cilantro and a squeeze of lemon or lime.
RED LENTIL COCONUT DAHL WITH SPICY PANEER - SKINNY SPATULA
From skinnyspatula.com
Reviews 4Category CurryCuisine IndianTotal Time 45 mins
- Add the lentils, coconut milk, onion, green chilli, plum tomatoes, and turmeric in a pan with 350 ml water. Season well and bring to a boil..
- When it reaches the boiling point, turn down the heat and simmer for 30 minutes, stirring occasionally.
- Heat 1 tbsp coconut oil in a frying pan until crisp. Add the garam masala, season, and toss well. Leave aside.
- In another small frying pan, heat 1 tbsp coconut oil and fry the black mustard, cumin seeds, and chili flakes until fragrant. Add the garlic and ginger paste and fry for about 1 minute, careful not to burn it.
SPICY THAI LENTIL CURRY - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
5/5 (1)Calories 204 per servingCategory Dinner
- Combine ingredients- In a 4 quart or larger pot, combine the onion, coconut milk, Thai red curry paste, fish sauce (or soy sauce), brown sugar, stock and red lentils. Stir to combine, cover, bring to a boil, then reduce the heat to simmer.
- Simmer- Simmer for 20 minutes, stirring and using the spoon to mash the curry paste into the mixture (this is important, otherwise you could have chunks of curry paste in your curry- not great!). When curry is thickened and lentils are softened, the curry is ready to serve.
CROCKPOT RED CURRY LENTILS RECIPE - PINCH OF YUM
From pinchofyum.com
Reviews 44Calories 250 per servingCategory Dinner
- Rinse the lentils and place them in a large crockpot. Add the diced onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine.
- Pour just 1 can of tomato puree over the lentils. Re-fill the can with water twice and add to the crockpot. Stir to make sure that the lentils are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours.
- Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. The amount of water or tomato puree you add depends on how soupy your want your lentils to be. For me, 1 1/2 cans of tomato puree plus the two cans of water was perfect. Taste and season with salt. Lentils will be soft when they are done cooking.
- Stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or naan bread.
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