By Filiberto Rios
Peel and finely chop the onion, garlic, and ginger.
Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent, about 5 minutes.
Add the curry powder to the pan and cook for another 1 minute, stirring constantly to release the flavors.
Pour in the canned tomatoes and let them simmer for about 5 minutes, breaking up the tomatoes with a spoon as they cook.
Stir in the cooked red lentils and coconut milk. Bring the mixture to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to combine and the curry to thicken.
Season the curry with salt and pepper to taste. Adjust the seasoning as desired.
While the curry is simmering, heat the cooked brown rice in a separate pan or microwave until warm.
Once the curry has thickened, remove it from heat. Squeeze the juice of one lime into the curry and stir to combine.
Serve the red lentil curry over the warm brown rice. Garnish with freshly chopped cilantro just before serving.
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This Vegetarian Vegan Main Course Gluten-Free Indian recipe is ready in 40 minutes and features Cooked red lentils, Cooked brown rice, Canned tomatoes and other delicious ingredients. Contains 480 calories total.
Peel and finely chop the onion, garlic, and ginger.
Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent, about 5 minutes.
Add the curry powder to the pan and cook for another 1 minute, stirring constantly to release the flavors.
Pour in the canned tomatoes and let them simmer for about 5 minutes, breaking up the tomatoes with a spoon as they cook.
Stir in the cooked red lentils and coconut milk. Bring the mixture to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to combine and the curry to thicken.
Season the curry with salt and pepper to taste. Adjust the seasoning as desired.
While the curry is simmering, heat the cooked brown rice in a separate pan or microwave until warm.
Once the curry has thickened, remove it from heat. Squeeze the juice of one lime into the curry and stir to combine.
Serve the red lentil curry over the warm brown rice. Garnish with freshly chopped cilantro just before serving.
Calories per Serving: 480
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