Description

This easy lentil curry made with curry powder, garam masala, and other spices is perfect over white rice or cauliflower rice as a vegetarian main dish or as a side with coconut chicken curry.

Yield: 4servings | Serving Size: 11/3 cups

Ingredients

1/8teaspooncumin seeds

2Roma, plum tomatoes, diced

1mediumyellow onion, diced

1tablespoonminced garlic

2teaspoonsgaram masala

1teaspooncurry powder

1teaspoonground coriander

1teaspoonsea salt

1/2teaspoon minced fresh ginger

1cupdried red lentils

4cupswater

chopped fresh cilantro leaves, for garnish

fresh lime wedges, for serving

Instructions

Instant Pot Method:

Select the Sauté setting on your Instant Pot or multicooker.

• Place the cumin seeds in the inner pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic, garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for 5 minutes.

Stir in the lentils plus 4 cups water.

• Seal the pot and pressure-cook for 20 minutes, then allow the pressure to release naturally.

Stove Method:

Heat a large pot over medium-high heat.

• Place the cumin seeds in the pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic,

• garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for 5 minutes.

Stir in the lentils plus 4 cups water. Bring to a boil then cook covered on low, 20 to 30 minutes, until the lentils are tender and cooked.

To Serve

• Serve the lentils over the rice or cauliflower rice, topped with cilantro and a squeeze of lime juice.

Last Step:

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Notes

The curry is even more delicious the next day!

Nutrition

Serving: 11/3 cups, Calories: 216kcal, Carbohydrates: 41g, Protein: 13g, Fat: 1g, Sodium: 294mg, Fiber: 8g, Sugar: 7g