Simple Way to Make Award-winning Exotic Curried Lentils
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Prepare Award-winning Exotic Curried Lentils. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Exotic Curried Lentils, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Exotic Curried Lentils delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Exotic Curried Lentils is 10 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Exotic Curried Lentils estimated approx 35 minutes.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Exotic Curried Lentils using 17 ingredients and 9 steps. Here is how you cook that.
I use the word EXOTIC in the title because this is a creation of mine incorporating many different culinary styles I used in this dish. Hope everyone enjoys! Comments are always welcome here.
Ingredients and spices that need to be Get to make Exotic Curried Lentils:
- 2 cups dried green lentils
- 2 x 900 ml containers of vegetable stock
- 3 large carrots, diced
- 1 medium onion, thinly sliced then diced
- 1 tbsp minced garlic
- 1 Tbsp minced ginger
- 1 1/2 heaping tablespoons Jamaican curry powder
- 1 (28 oz) can diced tomato, drained
- 1 (400 ml) can coconut milk shaken vigorously before opened
- 1 cup dried shredded coconut
- 10 kaffir lime leaves
- 5 heaping tbsp plain 2% yoghurt
- 1 cup washed and chopped kale
- 1/2 cup washed chopped cilantro
- 1 tbsp kosher salt
- 1 tbsp ground coriander
- 2 tbsp vegetable oil
Steps to make Exotic Curried Lentils
- Heat oil in large pot over medium
- Add onions. Saute until soft, about 4 or 5 minutes
- Add ginger and garlic. Stir constantly for 2 or 3 minutes
- Add diced carrots. Stir for 3 minutes.
- Add lentils, tomato, curry powder, coconut milk, lime leaves, dried coconut, salt and ground coriander. Stir to combine.
- Add broth. Bring to a boil.
- Once boiling, reduce heat to a simmer, and let cook uncovered for 25 min, stirring every few minutes to prevent lentils from sticking.
- After 25 minutes, add yoghurt, chopped kale, and cilantro. Stir to combine. Turn off heat. Cover for 15 minutes.
- Serve over basmati rice, or enjoy with a fresh baguette.
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