A quick meal that can be prepared and cooked within 30 minutes, a cost effective and convenient red lentil curry recipe for those who lead a busy life, or just feel a quick curry which is healthier than the local takeaway!
Peel and chop ginger, onion, garlic and clean tomatoes.
On a medium heat add oil to a pan, along with onions, ginger, and garlic until onions are translucent. Combine spices within and stir until fragrant, then add lentils, pan should be hot now.
Add prepared vegetable stock and chopped tomatoes, bring the saucepan to a boil.
Combine the lentil spice mix with coconut milk and cream of coconut, reduce heat to medium and cover saucepan, cook for 15 to 20 minutes to allow sauce to thicken, also stirring occasionally.
Meanwhile, pour 1 cup of rice into another saucepan and heat, add 2 cups of hot water and bring to a boil, adding a bay leaf and salt (to taste), then cover and simmer for 10-15 minutes or until fluffy.
After 15 minutes of boiling, add more coconut cream if necessary and stir within the red lentil curry, taste the sauce & adjust salt and pepper to your taste (should be rather flavourful already!), then cover again and let cook on a medium-low heat for 5 more minutes.
The rice (after 10-15 minutes of cooking) should now be fluffy, prepare one serving on a plate. The red lentil dahl should be thick by now, if not, allow to reduce for 5 more minutes with the lid off.
Once the red lentil dahl sauce is creamy and to your satisfaction, serve on top of the steaming rice, with a side of poppadoms, naan bread or your other favourite Indian sides.