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 Cardamomo; 30 ml Oil; 1 Onion, chopped; 2 Chili pepper, chopped; 2 dentes Garlic, minced; 2 ml Cúrcuma; 10 ml Curry, powder; a gosto Salt; 5 ml Chili powder; 2 Tomate, chopped; 250 ml Red lentil, rinsed drained; 250 ml Water / stock; 250 ml Coconut milk

Por Glen & Friends Cooking · 40 min

Ingredientes

Cumin5 ml
Coriander seed5 ml
Cardamomo4
Oil30 ml
Onion · chopped1
Chili pepper · chopped2
Garlic · minced2 dentes
Cúrcuma2 ml
Curry · powder10 ml
Salta gosto
Chili powder5 ml
Tomate · chopped2
Red lentil · rinsed drained250 ml
Water / stock250 ml
Coconut milk250 ml

Modo de preparo

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.

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