Curried Lentils Recipe
Curried Lentils Recipes
bright orange lentils
butter or margarine
cloves, peeled and crushed
onions, peeled and grated
unsalted peanuts, toasted, skins rubbed off, nuts coarsely chopped
fresh ginger, peeled and finely chopped or squeezed through a garlic
3 opened out cardamom pods
2 tsp salt
chopped fresh coriander leaves or parsley
- Rinse lentils and leave on one
side for the time being.
- Heat butter or margarine and oil
in large pan.
- Add garlic and onions.
- Fry until a warm gold, stirring
from time to time.
- Add lentils.
- Mix in peanuts, curry powder,
turmeric, paprika, ginger, cardamom seeds, tomato purée, boiling
water and salt.
- Bring to boil and lower heat.
- Cover pan and simmer about 45
minutes to 1 hour or until lentil mixture is thick and has absorbed
most of the liquid.
- Stir frequently and top up
with extra boiling water if lentils seem to be thickening up too
- Turn into a serving dish and
sprinkle with the fresh coriander or parsley.
Accompanied with rice and side dishes of
chutney, yoghurt and chopped up tomatoes and cucumber, this is bound to
please all nut loving vegetarians who are curry addicts at the same time
Makes about 14
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