Ginger Green Lentil Vegetable Curry Recipes

LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE!

Steps:

• Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
• Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
• Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
• Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
• Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
• Coriander: Stir through half the coriander, then taste and add more salt if needed.
• Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

GINGER, GREEN LENTIL & VEGETABLE CURRY

Steps:

• Place potatoes in a small bowl and cover with cold water. Place lentils in a large saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingers. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear; drain.
• Add 4 cups water to the lentils and bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
• Drain the potatoes and add to the lentils. Return to a boil, reduce heat to medium and simmer, uncovered, for 5 minutes.
• Stir in cauliflower, green beans, eggplant, carrot, salt and turmeric.
• Return to a boil; cover, reduce to a gentle simmer and cook, stirring occasionally, until the vegetables are fork-tender and the lentils are soft but firm-looking, 7 to 10 minutes more.
• Meanwhile, heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they sizzle and smell fragrant, 15 to 20 seconds. Stir in garlic and chiles to taste and cook, stirring, until the garlic is light brown and the chiles are fragrant, 1 to 2 minutes. Remove from the heat.
• Stir the garlic-chile mixture into the cooked vegetables. Scoop a ladleful of cooking water from the saucepan to the skillet; swish it around and pour the "washings" back into the saucepan.
• Whisk cornstarch with 3 tablespoons of the cooking liquid in a small bowl until smooth. Stir it into the stew along with cilantro and ginger. Increase heat to medium-high and simmer the curry, uncovered, stirring occasionally, until the sauce thickens, about 2 minutes. Stir in lime juice and ghee (or butter), if using.