Heavy Indian spices with fragrances so thick you feel as though the air is textured as you breathe them in, the densely sweet coconut comes in to play. Warm buttered naan that melts in your mouth brings with it earthy tones of fennel. What is there left to do but to give yourself up to this cozy embrace?
Prep Time: 15 min | Cook Time: 45 min | Serves: 4
Want to make this meal complete? See my recipe for Garlic and Fennel Seed Naan
Lentil Curry
- 2 cups of Lentils – green and brown
- 1 Yellow Onion – fresh, diced
- 2 Carrots – fresh, chopped into half-rounds
- 1 can Coconut Milk – full fat
- 4-5 cups of Vegetable Broth
- 3 tbsp Ghee – or plant-based butter for the vegan version
- 1 tbsp Fenugreek
- 2 tbsp Garam Masala
- 1 tbsp Ginger – fresh, minced
- 2 tbsp Tomato Paste
- ¼ tsp Chili Pepper
- 1 tsp Salt
You only need one pan
In a copper pan, toast the spices until fragrant. Add the ghee or butter to melt. Drop the ginger and onion, cook for a couple of minutes until the onion is translucent. Pour in the milk and bring to a simmer. Add the chopped carrots, tomato paste, rinsed lentils and salt. Simmer on medium heat for 35 to 40 minutes, or until the lentils have absorbed all the liquid and you are left with a thick and creamy curry.
Extras and Tips
Go all out with this one, serve with Basmati rice, Garlic and Fennel Seed Naan, and some Mango Lassi. It’ll be worth it!
