A Vegan Lentil Curry Recipe From My University Days

Name: A Vegan Lentil Curry Recipe From My University Days
Total time: 40 min
Ingredients: 5 ml Cumin; 5 ml Coriander seed; 4 Cardamom; 30 ml Oil; 1 Onion, chopped; 2 Chili pepper, chopped; 2 cloves Garlic, minced; 2 ml Turmeric; 10 ml Curry, powder; to taste Salt; 5 ml Chili powder; 2 Tomato, chopped; 250 ml Red lentil, rinsed drained; 250 ml Water / stock; 250 ml Coconut milk

By Glen & Friends Cooking · 40 min

Ingredients

Cumin5 ml
Coriander seed5 ml
Cardamom4
Oil30 ml
Onion · chopped1
Chili pepper · chopped2
Garlic · minced2 cloves
Turmeric2 ml
Curry · powder10 ml
Saltto taste
Chili powder5 ml
Tomato · chopped2
Red lentil · rinsed drained250 ml
Water / stock250 ml
Coconut milk250 ml

Instructions

Heat a sauté pan over medium heat.
Toast the cumin seeds, coriander seeds and cardamom pods until fragrant, then crush them coarsely in a mortar and pestle.
Heat the oil in the same pan and sauté the onion until translucent.
Add the garlic and chili peppers and cook for another 2-3 minutes.
Stir in the crushed spices, turmeric, curry powder, salt and Kashmiri chili powder.
Stir in the tomatoes, red lentils, coconut milk and water.
Bring to a boil, then reduce to medium, cover and cook for about 10-15 minutes.

Summarized from Glen & Friends Cooking's video. Watch it for the details.

Watch the recipe video

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Garlic Onion Tomato Coconut milk Lentil Red lentil

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