Easy Lentil Curry (Masoor Dal Curry)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Dried red lentils
- 1 tbsp Olive oil
- 5 Shallots (diced)
- 2 Garlic clove (crushed)
- 1 Aubergine (eggplant) (diced)
- 4 tablespoons Madras curry paste ((heaped))
- 400 g Chopped tomatoes (canned)
- 400 ml Light coconut milk
- 2 tablespoons Mango chutney ((heaped))
- 100 ml Vegetable stock
- Fresh coriander (cilantro) (to serve)
Method
- Cook 200 g Dried red lentils according to the packet instructions and then drain.
- In a large pan, heat 1 tbsp Olive oil and then add 5 Shallots, 2 Garlic clove and 1 Aubergine (eggplant) and gently cook for 4 minutes.
- Add 4 tbsp Madras curry paste and mix well
- Put the lentils into the pan with 400 g Chopped tomatoes, 400 ml Light coconut milk, 2 tbsp Mango chutney and 100 ml Vegetable stock, stir well, and simmer for 10-12 minutes, until the curry has thickened a little.
- Serve with rice and Fresh coriander (cilantro).