Creamy Lentil Curry

Creamy Lentil Curry


1 person made this

This curry requires black lentils which you can often find in Asian food markets. It is very rich from butter and cream - not for those watching their weight!

Serves: 4 

  • 250g black lentils, soaked overnight
  • 2 teaspoons garlic ginger paste
  • 1 1/2 teaspoons salt
  • 2 teaspoons red chilli powder
  • 2 tablespoons tomato paste
  • 2/3 cup salted butter
  • 1 teaspoon garam masala
  • 1/2 teaspoon sugar
  • 1/4 cup thickened cream

Preparation:15min  ›  Cook:1hour30min  ›  Extra time:8hours soaking  ›  Ready in:9hours45min 

  1. Drain the lentils and place in a saucepan. Add 1 1/2 litres water and bring to a simmer. Simmer 1 hour until lentils are cooked but not mushy.
  2. Add the garlic ginger paste, salt and chilli powder then simmer a further 10 minutes. Reduce heat and add tomato paste and butter. Simmer 15 minutes, stirring. Stir in the garam masala, sugar and cream and serve immediately.

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