One thing I really like about curry is how it can turn a simple dish into a super flavorful one. This dish is another one of Erez’s quick creations, and in his typical fashion, he gathered whatever he could find in the fridge, threw it into a pot, and turned it into a delicious magic. If you have pre-cooked lentils, this will only take minutes to prepare.
It’s perfect served with coconut rice (or any rice) or flat bread. If you have paneer, you can add some as well.
- 1 cup black lentils
- 2 cups water
- 1½ tablespoons olive oil
- Half onion, chopped
- 2 Carrots, chopped
- 1 tablespoon red curry paste (store-bought is great)
- 1¾ cups (about 400 ml) coconut milk
- 1½ teaspoons ground cinnamon
- 1 tablespoon curry powder
- 1-2 tablespoons butter, optional (for a non-vegan dish)
- Salt and pepper, to taste
- In a medium saucepan, bring lentils and water to a boil (don't add salt). Reduce heat to low, cover, and cook for 15-20 minutes until the water has been absorbed and the lentils are tender but hold their shape.
- Heat olive oil in a large skillet over medium heat. Add onion and carrots and sauté for 10 minutes or until vegetables begin to soften. Add curry paste, coconut milk, cinnamon, curry powder, and butter if you like, and let simmer until desired consistency. Season with salt and pepper. Add the lentils, and heat through, then remove from heat. Serve warm over rice, with a dollop of yogurt, if desired.