2024-10-09 08:01:00
Red or coral lentils are perfect to always have in the pantry and be able to prepare a dish of legumes in less than an hour, without having to remember to soak them or use the pressure cooker. They are also very creamy when They cook in just 20 minutesso they provide us with very comforting spoon dishes.
This simple curry starts by ‘awakening’ the spices and aromatic ingredients in grains or seeds with a drizzle of oil, before adding the vegetables. We don’t do a fry as suchand in this case we don’t have the onion, although you can add it if you prefer, leaving it very tender. Depending on whether you cut the vegetables more or less small, in the end they will be more or less cooked, with a crispier edge or leaving them almost falling apart in the stew.
Be ready all ingredients properly prepared as indicated. Heat two or three tablespoons of olive oil in a large pot with the mustard seeds, cumin, coriander and bay leaves and wait for them to pop. Add the chilli or chilli and garlic and cook, making sure they don’t burn, for about 5 minutes.
Add the courgettes and carrots, season with salt, mix and cook over medium-high heat for 5 minutes. Add the tomatoes and turmericstir and cook until the tomato begins to break down.
Add the lentils, mix, add a little more salt, cover with water or broth, bring to the boil, lower the heat and cook until done. Choo-choo up to the lentils they are very creamyat will. Monitor the fluid level and add more if necessary. Add salt at the end.
What to accompany red lentil curry with courgettes
To make it a meal most complete and unique dishthis lentil curry can be accompanied brown ricequinoa or some type of flatbread chapati or Pan Naanor wheat or corn tortillas, preferably wholemeal. Serve with fresh cilantro or parsley, toasted sesame seeds or a few leaves of fresh spinach sprouts.
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