Red Lentil Curry with Basmati Rice
ID: 3a2c41f6...
This red lentil curry is a hearty, creamy, and fragrant plant-based meal that combines freshly toasted spices with coconut milk. It is a simple yet flavor-packed recipe that is perfect for healthy weekly meal prep and is incredibly easy to make at home.
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🍳 烹飪流程
Rinse and start cooking the basmati rice. → Prep the vegetables and toast/crush the whole spices. → Sauté aromatics, then add the ground spices and tomatoes to build the flavor base. → Add lentils, coconut milk, and water; simmer until creamy and cooked through. → Serve the curry over the rice and garnish with fresh cilantro.
烹飪步驟
簡短烹飪順序
Rinse and start cooking the basmati rice. → Prep the vegetables and toast/crush the whole spices. → Sauté aromatics, then add the ground spices and tomatoes to build the flavor base. → Add lentils, coconut milk, and water; simmer until creamy and cooked through. → Serve the curry over the rice and garnish with fresh cilantro.
開場介紹
This red lentil curry is a hearty, creamy, and fragrant plant-based meal that combines freshly toasted spices with coconut milk. It is a simple yet flavor-packed recipe that is perfect for healthy weekly meal prep and is incredibly easy to make at home.
步驟 1
Rinse 1 cup of basmati rice 2-3 times to remove excess starch. Add to a small saucepan with 1 cup of water. Heat on medium-high until bubbling, then stir, reduce heat to medium-low, cover, and cook for 15 minutes.
步驟 2
Finely chop the onion, long green chili peppers, and garlic cloves. Dice the two tomatoes.
步驟 3
Rinse and drain 1 cup of red lentils. Unlike other lentils, these do not require soaking.
步驟 4
In a sauté pan over medium heat, toast the cumin seeds, coriander seeds, and cardamom pods for about 3 minutes until fragrant. Coarsely crush them using a mortar and pestle.
步驟 5
Reheat the sauté pan on medium heat with 2 tbsp of olive oil. Sauté the chopped onions for 2-3 minutes, then add the garlic and chili peppers and sauté for another 2 minutes.
材料清單
重要提醒
Red lentils are convenient because they cook quickly and do not require any pre-soaking.
Toasting the whole spices before crushing them unlocks a much deeper and more complex aroma.
Allowing the rice to rest off the heat for 10 minutes while covered is the secret to achieving perfectly fluffy grains.
If you prefer a milder curry, you can de-seed the long green chili peppers before chopping.
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