This easy lentil curry made with curry powder, garam masala, and other spices is perfect over white rice or cauliflower rice as a vegan or vegetarian main or side dish.
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
Directions
Instant Pot Method:
- Select the Sauté setting on your Instant Pot or multicooker.
- 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.
- Stir in the lentils plus 4 cups water.
- Seal the pot and pressure-cook for 20 minutes, then allow the pressure to release naturally.
Stove Method:
- Heat a large pot over medium-high heat.
- Place the cumin seeds in the 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.
- 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
-
Serve the lentils over the rice or cauliflower rice, topped with cilantro and a squeeze of lime juice.
