Fast Red lentil Curry
By Andrea Cullen
- Ready in under 30 minutes
- Servings: 8; less if you are a hungry beast 🙂
This is a cheap, fast, and tasty curry that can be made from ingredients found in most well-stocked cupboards.
If you are watching your calories and carbs then serving this on cauliflower rice, steamed vegetables and with some spinach or chard stirred through before serving will earn you health freak smiley status.
If you are an athlete or someone with higher energy demands then I suggest serving this on rice or quinoa and as suggested above stirring some spinach or chard through before serving. I also suggest, if you need to add in further performance fats, that you add 1/2 can of coconut milk to this recipe to raise recovery boosting MCT fats. Further protein may be required by larger athletes such as rugby players; add a grilled chicken breast on the side or consider cooking chicken or turkey mince through the curry before serving (fast fast fast food).
Healthy fats fuel health, strength, and performance
2 cups red lentils
1 large onion – roughly diced or sliced in lengths
1 tablespoon virgin coconut oil
2 tablespoons curry paste (I used Pataks)
1 tablespoon curry powder (any brand will do)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown or cane sugar
2 cloves of garlic – minced through a garlic press
1–inch piece root ginger – peeled and finely chopped or I push this through the garlic press also because I am LAZY
1 (14.25 ounce) can tomato puree
Celtic, Atlantic or Himalayan salt to serve
Optional: chopped coriander to serve
Optional: torn spinach or chard heated through before cooking
Optional: coconut milk if you wish to raise calorie and fat content
Serve on Cauliflower rice, steamed vegetables, cooked basmati rice, wild rice, or quinoa
1. Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer. You will probably need to add more water during cooking to keep the lentils covered and prevent them burning. I simmered these for just fifteen minutes before adding the other ingredients and then completing their cooking to allow the spices to infuse better. (Some people may prefer to cook the lentils completely through and then toss all the other ingredients in at the end).
2. Heat coconut oil in a large skillet over medium heat; cook and stir onions in hot oil until starting to caramelise. Add the ginger and garlic and cook for a further few minutes until nicely caramalised but not burnt.
3. Mix curry paste, curry powder, turmeric, cumin, chili powder, and sugar together with the cooked onions and cook for a minute or two to release the flavours. Avoid burning.
4. Toss the onions with spices, and tomato puree into the lentils and cook for a further ten minutes or until the lentils are cooked through. You may need to add more water to prevent the mixture from drying. Stir frequently.
(5. You have an option now to add ¼ to ½ can of coconut milk to create a creamier curry. Or to add some torn spinach or chard to the curry to add antioxidant and mineral clout.)
6. Serve on steamed vegetables, cauliflower rice; or steamed rice or quinoa. Sprinkle with shredded coriander before serving and season to taste with salt.
Here is a handy recipe for Cauliflower rice.