EASY ONE PAN LENTIL DAAL CURRY #dinner #curry #noodle #shrimp #healthy

This Easy One Pan Lentil Daal Curry is the ideal simple and solid weeknight supper that can be made veggie lover, vegetarian and without dairy! Skirt the Indian Restaurant and make this heavenly Indian Daal Curry formula at home in minutes!

I don't think about you, however café take-out simply doesn't have a similar appeal as it used to. I don't have a clue whether it's the excessive expense or the way that when you get it home it's scarcely warm and all wet from being in those styrofoam compartments, yet I'd much rather supplant take-out on a bustling weeknight with a decent, strong, natively constructed weeknight dinner like this Easy One Pan Lentil Daal Curry!

I must be straightforward – this is our family's Favorite weeknight supper. I'm not kidding… my children really beseech me to make this Easy One Pan Lentil Daal Curry with rice and our preferred hand crafted Naan bread constantly and this has become the one supper where they for all intents and purposes lick their plates when supper is finished.

Ingredients :

• 2 tablespoons olive oil
• 2 medium onions, finely diced
• 2 teaspoons freshly grated ginger
• 2 cloves garlic, finely minced
• 1 tablespooon mild red curry paste
• 2 teaspoons ground turmeric
• 2 teaspoons tomato paste
• a pinch or two of salt and pepper
• 3 large carrots, peeled and diced
• 1 large red bell pepper, diced
• 1 1/2 cup split red lentils
• 5 cups vegetable stock (use chicken stock if you prefer)
• 1 cup full fat coconut milk
• 2 large handfulls fresh baby spinach
• fresh cilantro, chopped, for garnish
• extra coconut cream for garnish, if desired

Instructions :

1. Heat a large deep skillet over medium heat and add the olive oil.
2. Add the onions, ginger and garlic and saute until fragrant and soft.
3. Add the curry paste, turmeric, tomato paste, and salt and pepper, and stir to combine, allowing the mixture to toast slightly over the heat for about one minute. 
4. Add the carrots, red bell pepper, and lentils and stir to coat in the spice mixture.
5. Pour in the vegetable stock and stir well, covering the pan and allowing the mixture to come to a boil.
6. Cook the lentil mixture for about 20-25 minutes, stirring regularly to prevent the bottom from burning, until the lentils are puffy and soft and begin to lose their shape. 

Source : bit.ly/36X8LSv