Indian red lentils with coconut

Indian red lentils with coconut

From
Grains
Serves
8 as a side dish, 4-6 as a main course
Prep
10 mins
Cooking time
20 mins
Photographer
Deidre Rooney

Spicy and slightly sweet, serve this as a side dish with meat or as a delicious main course with rice and a bowl of cucumber raita.

From the grocer

Ingredients

Quantity Ingredient
2 tablespoons sunflower oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon garam masala
250g red lentils
400ml coconut milk
salt and freshly ground black pepper

From the greengrocer

Quantity Ingredient
1 large onion, roughly chopped
2cm piece of fresh ginger, finely chopped
4 garlic cloves, finely chopped
2 red chillies, halved, seeded and chopped
3 tablespoons roughly chopped coriander leaves

Method

  1. Heat the sunflower oil in a saucepan over a medium heat and sauté the onion until soft and golden. Add the ginger, garlic and chillies and cook for 2 minutes. Add the turmeric, cumin and garam masala, and cook for another 2 minutes.
  2. Stir in the lentils and then cover with 600 ml water. Bring to the boil, then reduce the heat and add the coconut milk. Season with salt and pepper. Gently simmer, stirring from time to time, until the lentils collapse into a purée, about 20–30 minutes depending on their age.
  3. Check the seasoning and stir in the coriander before serving, reserving a little to sprinkle on top.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again