This easy lentil curry made with curry powder, garam masala, and other spices is perfect over white rice or cauliflower rice as a vegetarian main dish or as a side with coconut chicken curry.
Ingredients
- 1/8 teaspoon cumin seeds
- 2 Roma (plum tomatoes, diced)
- 1 medium yellow onion (diced)
- 1 tablespoon minced garlic
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/2 teaspoon minced fresh ginger
- 1 cup dried red lentils
- 4 cups water
- chopped fresh cilantro leaves (for garnish)
- fresh lime wedges (for serving)
Instructions
Instant Pot Method:
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Select the Sauté setting on your Instant Pot or multicooker.
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Place the cumin seeds in the inner pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic, garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for 5 minutes.
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Stir in the lentils plus 4 cups water.
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Seal the pot and pressure-cook for 20 minutes, then allow the pressure to release naturally.
Stove Method:
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Heat a large pot over medium-high heat.
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Place the cumin seeds in the pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic,
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garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for 5 minutes.
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Stir in the lentils plus 4 cups water. Bring to a boil then cook covered on low, 20 to 30 minutes, until the lentils are tender and cooked.
To Serve
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Serve the lentils over the rice or cauliflower rice, topped with cilantro and a squeeze of lime juice.
Notes
Store any left- overs in an airtight container in the refrigerator for up to a week, or freeze for up to a month. The curry is even more delicious the next day!
Nutrition
Serving: 11/3 cups, Calories: 216kcal, Carbohydrates: 41g, Protein: 13g, Fat: 1g, Sodium: 294mg, Fiber: 8g, Sugar: 7g
– W–W Points: 0
