Creamy Split Red Lentil Curry

3 November 2016

Serves 4

250g Probrands dried split red lentils
100g butter/ghee
2 large onions halved and thinly sliced
2 cloves garlic finely chopped
Thumb size piece of ginger - peeled and finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp paprika
¼ tsp chilli powder
1 bunch fresh coriander - stalks finely chopped and
leaves reserved for serving
1 can Probrands tomato puree
1 red chilli - pierced a couple of times
50ml Probrands Masi
Salt and pepper

Method
In a large pot melt the butter and add the onions, garlic and ginger and gently fry until soft and starting to caramelize. Add the spices and coriander stalks and cook for 2 minutes. Add the tomato puree, chilli and lentils, top up with 500ml water. Turn the heat down and cover with a lid then cook slowly for 2 hours.
Once cooked the curry should be thick and creamy and the beans tender. You can then stir in the Masi and check seasoning.
Garnish with fresh coriander leaves and serve with Naan bread.

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