Food: Red Lentil Curry

My husband and I like to think that our lifestyle is quite healthy, and I try to have at least one meat free night per week. One of the dishes that gets the thumbs up is this Red Lentil Curry. This serves 2 but you can alter the ingredients to suit.

Ingredients: Pictured above, we have 1 finely diced onion, cooking oil spray, 2 tbs red curry paste, 1/4 cup tomato paste 1/4 tsp each of curry powder, chilli powder, turmeric, cumin, salt, sugar, minced garlic and minced ginger. not pictured but also used in this recipe is one can of diced tomatoes, undrained. You can use a plain can of tinned tomatoes, or if you would prefer a flavoured version for a bit more depth you can use Indian or Savoury tomatoes. To serve, you also need 1/2 cup raw basmati rice. I cheat and cook my rice in a slow cooker while I am making this curry, but if you do not have a rice cooker then you can use the absorption method of cooking.

1. In a large skillet or saucepan, saute the onions in vegetable oil spray.
2. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chilli powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
3. Stir in the tomato puree and lentils and reduce heat, allow the curry base to simmer for 3-4 minutes and then add the can of tomatoes.
4. Serve over rice.

This is what the finished product looks like. Please bear in mind I am not a food photographer! This smells and tastes absolutely wonderful, and you do not even miss the meat. If you want to add some diced lamb, however, I won't hold it against you. I hope you try this soon and enjoy!