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Lentil Curry

  • Lentils, brown 500 g
  • Onions ,diced 200 g
  • 10 Curry Leaves
  • Garam Masala 2 g
  • Sugar, Brown 10 g
  • Garlic, crushed 20 g
  • 15g Ginger Puree
  • Cumin (ground) 5 g
  • 200g Butternut cubed and steamed
  • Coriander to garnish
  • Butter 125 g
  • Cream 250 ml
  1. Lentil Curry

    • Cook lentils according to packaging instructions. Drain.
    • Melt butter in a pot, add the onions and curry leaves and cook until soft.
    • Add all the spices and cook for 1 minute.
    • Add the Tomato pronto and cream and cook for 5 minutes.
    • Add lentils and turn down the heat. Place lid on the pot and simmer for 30 minutes.
    • Stir through the cooked butternut and coriander and adjust seasoning.
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