Coconut Lentil Curry

This should be the easiest Lentil curry in the world.  Just look through the ingredient list and see. It’s so not complicated with a million different spices and ingredients. To make it easy just use Garam Masala, it’s a spice that contains; cumin, coriander seed, Alcho, Cinnamon, cloves, Black pepper, Ginger, Bay leaves, Star Anise and salt so you should be careful when adding in the salt. Just a few pinches should be enough.  When making Lentil curry Garam Masala is the key spice.  I have ‘visit an old authentic spice shop especially in India’ on my bucket list. The coconut milk is just to make it creamy so measurement will depend on how much water you retained when you were boiling the lentils.

I thought with all my coconut milk recipes I’d find out the health benefits of coconut milk or problems if any. I mean its common knowledge that even something healthy if not taken in moderation can cause harm to the body. So the same case with coconut milk, after reading many articles (make sure you get your nutrition information from trusted sources) I came to the conclusion that it’s a fat, a healthy one but can still contribute to heart diseases so be cautious in how you use it. This is more a note to self.

I attached the most useful articles I found at the bottom, know any contraire information? Please share.

Back to my coconut  Lentil curry, because it’s a legume It’s advisable to soak the grains in water for 8 hours, best done overnight. That’s it! Am done, please have at it and enjoy!

INGREDIENTS

  • 500 grams green Grams/Green Lentil
  • 1 Can (400ml) Coconut milk
  • 1 tablespoon garam masala
  • 1 tablespoon Turmeric powder
  • 1 tablespoon curry powder
  • 1 red onion chopped
  • 2 cloves garlic minced
  • Salt to taste

Method:

Boil the pre-soaked lentils for 45 minutes to 1 hour in a large pot full of water. There will be some water left in the pot but the lentil will be very thick.

In a separate pot, Add 1 tablespoon olive oil or the cooking oil you use, add the chopped onions and cook until it browns. Add the minced garlic and spices, give it a minute while stirring and pour in the Lentils. Mix well and let it cook for 4-5 minutes. Pour in the Milk depending on how thick you want your curry to be. The more milk you add less it thick it will be.

Serve.

As you can see that was so easy. I make this when I have a very busy week ahead and just refrigerate it to save time on cooking food. If you’re a busy college student too, then add this to your recipe collection it’s a lifesaver.

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