Vegan Keema Madras With Red Lentils

By Vegan Richa · 45 min

Ingredients

Instructions

1. Put the red lentils, potatoes and 2 cups of water in a saucepan. Simmer uncovered over medium heat for 13-14 minutes, until the potatoes are tender. Add a good pinch of salt halfway through. Do not drain.
2. Grind the spices in a grinder or blender. Heat the oil in a skillet over medium heat, add the spices and toast for 2-3 minutes. If the pan heats too fast, lower to medium-low.
3. Add the garlic and cook for a few seconds (optionally add 6 curry leaves). Add the onion and a good pinch of salt and cook, stirring occasionally, until translucent. Meanwhile, blend the tomatoes, coconut and a few tablespoons of water until smooth.
4. Add the blended tomato-coconut mixture and cook over medium heat for 5-7 minutes, until it thickens and oil starts to separate from the mixture. Add the carrots and walnuts and cook for 2 minutes.
5. Add the cooked lentils and potatoes along with their cooking water (about half a cup of liquid should remain). Add salt and stir well to combine.
6. Reduce heat to medium-low, cover and cook for 5-7 minutes. Taste and adjust the salt and seasoning.
7. Finish with a dash of lime juice, pepper flakes or cayenne and cilantro. Serve with rice, flatbread or dosas, or use in wraps or tacos. Refrigerate leftovers for up to 3 days.

Summarized from Vegan Richa's video. Watch it for the details.

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