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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is an extremely flavourful curry. Vegetarians can use vegetable broth instead of chicken broth. Kids really like this too (with less pepper). Serve with basmati as a side to a more elaborate dinner, or alone, for a simple meal. Ingredients:
4 tablespoons butter or 4 tablespoons ghee |
2 medium onions, chopped |
1 teaspoon chili powder |
1 1/2 teaspoons black pepper |
2 teaspoons cumin |
1 teaspoon ground coriander |
2 teaspoons turmeric |
1 cup red lentil |
1 lemon, juice of |
3 cups chicken broth |
2 medium broccoli, chopped |
1/2 cup dried coconut (optional) |
1 tablespoon flour |
1 teaspoon salt |
1 cup cashews, coarsely chopped (optional) |
Directions:
1. Heat butter in saucepan and saute onions until well browned.
2. Add chili powder, pepper, cumin, coriander and turmeric.
3. Stir and cook, 1 minute.
4. Add lentils, lemon juice, broth and coconut if using.
5. Bring to boil, reduce heat and simmer for 45-55 minutes (if mixture is too thick, you may need to add a little hot water).
6. Steam broccoli for 7 minutes.
7. Plunge broccoli in cold water and set aside.
8. Remove 1/3 cup of liquid from the lentil mixture.
9. Add to flour to form a smooth paste.
10. Return to pan; add broccoli, salt and nuts if using.
11. Simmer for 5 minutes.
12. Serve over Basmati rice.
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