Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.
1. Garlic and ginger - while fresh is ideal (followed by jarred), powder is a sufficient substitute - use 1 tsp of each and add with curry powder.2. Curry powder - I use Clives of India, Keens, and a generic brand and all tasted the same. The beauty of this recipe is that you don't need any fancy curry powder, just your run-of-the-mill jar from the grocery store. 3. Lentils - use any dried lentils or canned here, or split peas (will result in an an interesting colour in your pot, but it will still be phenomenally delicious!).NOTE: Age of lentils will affect cook times. Very old dried lentils can take double the cook time. Just keep adding water until it is cooked. Cook times provided are packets purchased within the past few months from a grocery store (ie not super fresh but not extremely old).COOK TIMES:
Green and brown lentils - most common & cheapest, cook per recipe
Canned lentils (2 cans drained) - 25 min, uncovered the whole time
Red split lentils - 25 min, uncovered the whole time
Yellow or green split peas - 25 min, uncovered the whole time
Any dal (Indian lentils) such as channa dal, toor dal or moong dal - per recipe
French lentils (Puy lentils / black lentils) - not recommended as they don't soften as well as other lentils so you won't get the same creamy, thick texture.
4. Storage - will keep in fridge for up to 5 days, and in freezer for 3 months (thaw, heat, give it a good stir and it will be as good as new. Use water to thin slightly if needed.)5. Nutrition per serving, excluding rice.