This creamy curry made with Lucy Lentils is a vegan take on the traditional Kerala buttermilk curry. It has a lot of flavor from the coconut milk and fragrant spices. It's filling, healthy, and great for a comforting meal.
Ingredients: 1 cup split red lentils. 2 cups water. 1 cup coconut milk. 1 tablespoon coconut oil. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. 1 onion, finely chopped. 2 cloves garlic, minced. 1 green chili, chopped. 1 teaspoon turmeric powder. 1 teaspoon coriander powder. 1/2 teaspoon fenugreek seeds. 1 sprig curry leaves. Salt to taste. Fresh cilantro for garnish.
Instructions: Rinse the lentils thoroughly and drain. In a large pot, bring 2 cups of water to a boil. Add the lentils and cook until tender, about 15-20 minutes. In a separate pan, heat coconut oil over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter. Add chopped onions, garlic, green chili, and curry leaves. Saut until onions are translucent. Stir in turmeric powder and coriander powder. Cook for another minute. Pour in coconut milk and cooked lentils. Mix well and let it simmer for 5-10 minutes. Add salt to taste. Garnish with fresh cilantro before serving. Serve hot with rice or bread.
Prep Time: 15 minutes
Cook Time: 30 minutes
Western Woodlands