Ingredients
Curry
- 1/2 red onion
- 4 cloves of garlic
- 16 fl oz or 2 cups of chicken broth
- 1 can (1.35 fl oz) of coconut milk
- 2 cans (14.5 oz) of diced tomatoes
- 1 tps ginger or 2 small pieces of ginger root
- 1 tsp paprika powder
- 1 tsp curry powder
- extra virgin olive oil
- 1 cup red lentils
Long Grain Rice(Optional)
- 1 cup rice
- 1 1/2 cups water
- 1/2 tbsp of butter
Instructions
- Peel and mince the garlic, red onion and ginger.
- Heat a large pot over medium
- Once the pot is hot add oil, garlic, onion and ginger(powder or grated ginger). Cook for 2-3 min with an occasional stir.
- Add curry powder, salt and tumeric. Cook for 2-3 min with an occasional stir
- Add the diced tomatoes, broth, and coconut milk to the pot. Stir and bring to a boil over high heat then add red lentils. Reduce heat to medium low and cook, stirring occasionally for 22-25 minutes/until lentils are tender.
Long Grain Rice(Optional)
- Add rice to small pot, rinse till water runs clear then drain completely
- Add water and butter on top
- Bring to a boil
- Cover the rice, turn it to a low heat and cook for 15 min