I don't think about you, yet café take-out doesn't have a similar appeal as it used to. I don't have a clue whether it's the extreme expense or the way that when you get it home it's scarcely warm and all spongy from being in those styrofoam compartments, however I'd much rather supplant take-out on a bustling weeknight with a decent, strong, natively constructed weeknight supper like this Easy One Pan Lentil Daal Curry!
I must be straightforward – this is our family's Favorite weeknight supper. I'm not kidding… my children really beseech me to make this Easy One Pan Lentil Daal Curry with rice and our #1 custom made Naan bread constantly and this has become the one feast where they essentially lick their plates when supper is finished. Furthermore, as a bustling work-at-home mother, what could be in a way that is better than that!!??
Ingredients
- 2 medium onions, finely diced
- 2 tablespoons olive oil
- 2 teaspoons freshly grated ginger
- 1 tablespooon mild red curry paste
- 2 cloves garlic, finely minced
- 2 teaspoons tomato paste
- 2 teaspoons ground turmeric
- 3 large carrots, peeled and diced
- a pinch or two of salt and pepper
- 1 large red bell pepper, diced
- 5 cups vegetable stock (use chicken stock if you prefer)
- 1 1/2 cup split red lentils
- 1 cup full fat coconut milk
- fresh cilantro, chopped, for garnish
- 2 large handfulls fresh baby spinach
- extra coconut cream for garnish, if desired
Instructions
- Heat a large deep skillet over medium heat and add the olive oil.
- Add the onions, ginger and garlic and saute until fragrant and soft.
- Add the curry paste, turmeric, tomato paste, and salt and pepper, and stir to combine, allowing the mixture to toast slightly over the heat for about one minute.
- Add the carrots, red bell pepper, and lentils and stir to coat in the spice mixture.
- Pour in the vegetable stock and stir well, covering the pan and allowing the mixture to come to a boil.
- Cook the lentil mixture for about 20-25 minutes, stirring regularly to prevent the bottom from burning, until the lentils are puffy and soft and begin to lose their shape.
- Reduce the heat to low and add the coconut milk and spinach, stirring just until combined.
- Cover and allow the spinach to wilt for a few minutes in the hot curry.
- Serve over steamed rice with fresh Naan bread, your favourite crusty white bread for dipping, or bakery fresh pita bread as an easy alternative to homemade Naan.
source: thebusybaker.ca
