Mild curry with red lentils and rice

Mild curry with red lentils and rice

This is a recipe for a delicious mild root vegetable curry. The red lentils give this curry a smooth creamy texture. The tomatoes provide some extra fiber and umami.

         • 775 kcal per person  

Ingredients

For two people:

  • Fresh ingredients and groceries
    • carrots, parsnips (250 g)
    • potatoes (250 g)
    • 2 small tomatoes (100 g)
    • 1 cup of red lentils
    • 1 tablespoon finely chopped fresh ginger
  • From the store cupboard
    • half a cup basmati rice
    • spices: ground cumin seeds (1 teaspoon), ground coriander seeds (1 teaspoon), ground turmeric (2 teaspoons), cayenne pepper or nanami togarashi (Japanese spice mix) (1 teaspoon)
    • seeds and nuts: sunflower seeds and/or sesame seeds (2 tablespoons), ground almonds (1 cup)
    • 2 dried tomatoes
    • 1 tablespoon soy sauce
    • 1 tablespoon oil for cooking (I use olive oil)
    • 1 teaspoon garlic oil (optional)

Preparation

  • Cook the rice (see basics for how to cook rice).
  • While the rice is cooking:
    • Slice the tomatoes very thinly.
    • Peel and dice the root vegetables, then either steam or microwave (6 minutes at full power 900 W).
    • Cook the red lentils:
      • Put the lentils and chopped dried tomatoes in a microwave pot with 2 cups water.
      • Cook in the microwave for 2 minutes on full power (900W), then for 10 minutes on 50%.
      • Stir; cook for 5 minutes on 50%.
      • Stir, cook on 50% until there is hardly any liquid left in the pot (typically 5 minutes).
    • Heat the olive oil.
    • Add ginger, spices (except cayenne/nanami) and sunflower seeds, and fry over low heat for a few minutes.
    • Add the tomato slices and fry over medium heat for a few minutes.
    • Add the soy sauce and let it reduce over medium to high heat (this takes just a few seconds).
    • Mix the ground almonds with the lentils and add to the pan, stirring well.
    • Add the cayenne/nanami and stir for another minute.
    • Finally add the vegetables and the garlic oil and let it simmer, stirring occasionally, for about 10 minutes or so.
  • Serve with the rice.

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