Yellow Lentil Curry With Bok Choy Recipes

LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!

Lentil Curry - mega flavour lentil recipe! image

Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.

Provided by Nagi

Categories Mains

Number Of Ingredients 16

Ingredients

50g (3 tbsp) butter (, unsalted (sub 2 tbsp neutral oil))
4 garlic cloves (, finely minced (Note 1))
1.5 tbsp ginger (, finely minced (Note 1))
1 onion (, finely chopped (white, yellow, brown))
2 tbsp curry powder (, mild or spicy (your choice!) (Note 2))
1/2 tsp tumeric powder
1/2 tsp cayenne pepper (, optional)
1 1/4 tsp salt
1/2 tsp black pepper
1 cup dried lentils (, green or brown (or any other dried lentils or split peas, Note 3))
400 ml / 14 oz coconut milk (, full fat)
400g/ 14 oz canned tomato (, crushed or diced)
3 cups (750 ml) water
1/2 cup coriander/cilantro (, finely chopped)
Yogurt (, optional)
Basmati rice ((or other rice))

Steps:

Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
Coriander: Stir through half the coriander, then taste and add more salt if needed.
Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

Nutrition Facts : Calories 414 kcal, Carbohydrate 36 g, Protein 14 g, Fat 26 g, SaturatedFat 20 g, Cholesterol 22 mg, Sodium 782 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving

YELLOW LENTIL & COCONUT CURRY WITH CAULIFLOWER

Yellow lentil & coconut curry with cauliflower image

This healthy veggie curry is diet-friendly and a great source of iron and fibre

Provided by Good Food team

Categories Dinner, Main course

Time 1h5m

Number Of Ingredients 10

Ingredients

1 tbsp vegetable oil
1 onion , thinly sliced
2 garlic cloves , crushed
thumb-sized piece ginger , finely chopped
3 tbsp curry paste (we used Bart Veeraswamy Gujurat Masala curry paste)
200g yellow lentil , rinsed
1 ½l vegetable stock
3 tbsp unsweetened desiccated coconut , plus extra to sprinkle if you like
1 cauliflower , broken into little florets
cooked basmati rice and coriander leaves, plus mango chutney and naan bread (optional), to serve

Steps:

Heat the oil in a large saucepan, then add the onion, garlic and ginger. Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft.
During the final 10 mins of cooking, stir in the cauliflower to cook. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. Serve with mango chutney and naan bread (optional).

Nutrition Facts : Calories 356 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium

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