Ingredients

1 ½ cups lentils, rinsed and picked over

½ large onion, diced

2 tablespoons butter

2 tablespoons red curry paste

½ tablespoon garam masala

1 teaspoon curry powder

½ teaspoon turmeric

1 teaspoon sugar

1 teaspoon minced garlic

1 teaspoon minced ginger

a few good shakes of cayenne pepper

1 14 ounce can tomato puree

¼ cup coconut milk or cream cilantro for garnishing

rice for serving

Preparation

  1. Cook the lentils according to directions. Drain and set aside.
  2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
  3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro. Serves 6.