Red Lentil Coconut Curry
Ingredients
- 300 gRed lentil (rinsed)
- 1 pcOnion (finely sliced)
- 2 pcGarlic (crushed)
- 2 tbspghee
- 400 mlCoconut milk
- 2 pcRound tomato (finely diced)
- 1 tspCumin seeds
- 1 tspTurmeric powder
- 1 tspGinger powder
- 1 tspgaram masala
- 1 pinchGray sea salt
- 500 mlMineral water
- 1 pcFresh cilantro (chopped for garnish)
- 20 gFresh ginger (peeled and grated)
Method
A smooth lentil cream that coats the spoon, heightened by the warm aroma of toasted spices. The texture is meltingly soft, almost buttery thanks to the final coconut milk binding.
- 1
Rinse the lentils in clear water until the water runs clear. Finely chop the onion, press the garlic cloves, and grate the fresh ginger.
- 2
In a skillet, heat the ghee. Add the cumin seeds. Once they sizzle and become fragrant, add the onion. Sauté until translucent without browning.
- 3
Add the garlic, fresh ginger, turmeric, ground ginger, and diced tomatoes. Pour in the lentils and mineral water. Bring to a boil, then lower the heat. Simmer until the lentils mash easily with a fork.
- 4
Pour in the coconut milk and garam masala. Mix well: the preparation should become creamy and glossy. Season with grey sea salt at the last moment.
Frequently asked questions
How do you get this dish right?
- Never salt lentils at the start of cooking, it toughens the skin.
- If the curry is too thick, loosen it with a splash of hot water before serving.
- Toasting the spices in fat is key: that's where the aromas are truly released.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Flavors are even better the next day.
