Easy peasy lentil curry
Simple recipe with exotic flavours, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.
Ingredients
Serves: 2
- 100g dried lentils
- 250ml water
- 175ml coconut cream
- 1 tablespoon curry paste
- salt to taste
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Rinse lentils and place in a saucepan with the water. Bring to the boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
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Reviews & ratings
Average global rating:
(71)
Reviews in English (62)
We used coconut milk instead of coconut cream. Worked fine. Tasted great. - 18 Aug 2009
Don't do what I did and use coconut MILK or you'll end up with a soup? - 11 Jun 2012
Very good recipe, but I'd like to try to clear up some confusion: COCONUT MILK (not cream of coconut) is what is generally used for Thai Curry bases, and I believe that was the author's intent here. You should be able to find it in the international food aisle (not with the mixed drink materials). Curry paste is much stronger than curry powder -- I'd recommend no more than 1 teaspoon of the curry paste to begin (maybe even less), and then add to taste. 1 tablespoon will knock your taste-buds off! - 23 Oct 2006 (Review from Allrecipes US | Canada)
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