Recipe of Lentil and Vegetable Curry

Ingredients

• 1 cup red lentils, washed and drained
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, finely chopped (adjust to your spice preference)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 2 cups mixed vegetables (e.g., carrots, bell peppers, peas, etc.)
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Directions

1. 1

   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it turns translucent.

2. 2

   Stir in the minced garlic, grated ginger, and green chili. Sauté for another couple of minutes until the aromas are released.

3. 3

   Add the ground cumin, ground coriander, ground turmeric, and chili powder. Cook for a minute, stirring to toast the spices.

4. 4

   Pour in the diced tomatoes and cook for 5-7 minutes until they break down and the oil starts to separate.

5. 5

   Add the mixed vegetables and washed red lentils to the pot. Stir everything together.

6. 6

   Pour in the coconut milk, and add salt and pepper to taste. Bring the mixture to a gentle simmer.

7. 7

   Cover the pot and let the curry simmer for about 20-25 minutes, or until the lentils and vegetables are tender and the curry has thickened.

8. 8

   Taste and adjust the seasoning if needed.

9. 9

   Serve the Lentil and Vegetable Curry hot, garnished with fresh cilantro leaves. It pairs wonderfully with steamed rice or warm naan bread. Enjoy your homemade Indian delight!