The Red Lentil Curry Recipe I've been making EVERY WEEK!

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Rinse the basmati rice 2-3 times and drain. Put it in a small saucepan with 1 cup of water and bring to a bubble over medium-high heat.
2. Stir well, lower the heat to medium-low, cover and cook for 15 minutes.
3. Finely chop the onion, long green chilies and garlic, and dice the tomatoes.
4. Rinse and drain the red lentils and set them aside.
5. Toast the cumin seeds, coriander seeds and cardamom pods in a sauté pan over medium heat for about 3 minutes, then coarsely crush them with a pestle and mortar.
6. Return the pan to medium heat, add the olive oil and then the onion, and sauté for 2-3 minutes. Add the garlic and chilies and sauté for 2 minutes.
7. Add the crushed spices, turmeric, garam masala, salt and sweet paprika and sauté for about 1 minute. Add the tomatoes and sauté for 3-4 minutes.
8. Add the red lentils, coconut milk and 1 cup of water and stir well. Bring to a boil, then reduce to medium heat, stir, cover and cook for 8-10 minutes, stirring now and then.
9. Turn off the heat under the rice and let it steam for another 10 minutes.
10. Serve the rice and curry on plates, garnished with chopped cilantro.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionTomatoRiceCoconut milkLentilRed lentil