Indian food always seem to take a lot of work and time to cook, but this recipe is pretty easy to make. When I feel like having Indian food, but don’t want or don’t have a lot of time for cooking, I make these. You can serve them with rice or naan, which can be bought at some stores.

Ingredients

• 1½ cups red lentils, rinsed Bob’s Red Mill Red Lentils, 27 Oz
• ½ large onion, diced
• 2 tablespoons butter
• 2 tablespoons red curry paste THAI KITCHEN | Gluten Free -Curry Paste-Red 4 Oz [1Pack]
• ½ tablespoon garam masala Marshalls Creek Spices Garam Masala Blend, 10 Ounce
• 1 teaspoon curry powder Marshalls Creek Spices Curry Powder Seasoning, Indian- 12 Ounce
• ½ teaspoon turmeric
• 1/2 teaspoon sugar
• 3 cloves minced garlic
• 1 teaspoon minced ginger
• 1/4 – 1/2 tsp cayenne pepper (More for spicier)
• 1 14 ounce can tomato puree
• ¼ cup coconut milk or cream, heavy cream or half & half can be used also
• cilantro for garnishing
• rice for serving

Directions

Cook the lentils till just tender. Drain and set aside. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until golden brown. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer about 10. Add back the lentils and cook on low for another 5 minutes.