Ingredients
- 4 cups regular brown lentils (I used maasor lentils this time)
- 2 onions, diced
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 4 tablespoons butter (optional)
- 5 tablespoons red curry paste
- 1 tablespoon garam masala
- 1½ teaspoon turmeric
- 2 teaspoon sugar
- a few good shakes of cayenne pepper
- 2 cans tomato puree (29 ounces each)
- 1 teaspoon salt plus more to taste
- ½ cup coconut milk or cream
- cilantro for garnishing
- rice for serving
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