Curried Red Lentils with Coconut Milk
- 1 cup red lentils
- 2 cups vegetable stock
- 1/2 teaspoon turmeric
- 2 ounces ghee or butter
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 green chili, seeded and finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander seed
- 2 tomatoes, seeded and chopped
- 1/2 cup coconut milk
- 1 cup basmati rice, cooked, or naan bread
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cumin, ground (2 teaspoons)
- Garlic (2 cloves)
- Green chili (1)
- Onion (1)
- Red lentils (1 cup)
- Tomatoes (2)
- Canned Goods
- Coconut milk (1/2 cup)
Vegetable stock (2 cups)
- Cooking & Baking
- Coriander seed, ground (2 teaspoons)
- Turmeric (1/2 teaspoon)
- Pasta & Grains
- Basmati rice (1 cup)
- Dairy
- Ghee or butter (2 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 25, 2008 (4 years ago).
19 people saved this recipe.
