Start by measuring the lentils and picking through them to remove any debris or shriveled bits. This is a crucial step to ensure a lovely texture in your dish. After that, rinse them thoroughly with water and let them soak in a bowl covered with room-temperature water for about 15 to 20 minutes. Soaking helps them cook evenly and ensures they become tender.
While the lentils soak, prep your veggies. Finely dice the onion and carrot, and finely mince the garlic cloves and ginger. The combination of these ingredients forms the aromatic base of your curry. Their flavors will meld beautifully as they cook.
Next, add butter or coconut oil to a large pot and heat it over medium. Wait for the butter to melt or the oil to shimmer, then add the diced onion, garlic, and ginger. Cook and stir for about 3 to 4 minutes. You'll want the mixture to turn golden and fragrant.
Afterward, add the diced carrot and continue to cook for another 6 to 8 minutes, stirring occasionally. You’re looking for a nice golden color on the vegetables, but be cautious not to let anything burn. If it starts to brown too much, reduce the heat slightly.
While the veggies are cooking, measure out your spices: red curry paste, yellow curry powder, garam masala, paprika, ground coriander, ground cumin, and ground turmeric. Add these delicious spices to the pot along with salt and pepper. I typically add about 1 and 1/4 teaspoons of salt and a 1/2 teaspoon of pepper. Increase the heat to high, and stir constantly for 1 to 2 minutes until the spices are fragrant.
Then it’s time to add in the fire-roasted crushed tomatoes. Reduce the heat back to medium and let everything stir and cook for about 1 minute. Make sure to scrape the bottom of the pot to release any browned bits, as they are packed with flavor. Stir in the sugar to balance the acidity of the tomatoes.
By now, the lentils should be thoroughly drained. Add them to the pot along with the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce it to a gentle simmer. Cover the pot with a lid and cook for around 30 minutes. Make sure to stir every 8 to 10 minutes to prevent sticking.
Once 30 minutes have passed, remove the lid and let everything simmer for another 5 to 8 minutes. You want the curry to become thick and creamy, and the lentils should be completely tender. If the mixture thickens too much, feel free to add a splash of broth.
Finally, stir in the finely chopped cilantro and, if desired, add the zest and juice of a lemon for that extra zing! Taste the dish and adjust any seasonings as necessary. The flavors should be vibrant and singing. Serve your Lentil Curry hot over cooked basmati rice if you wish, and enjoy!
