Thick, smooth and full of sauce, this red lentil curry is a great vegetarian dish for any dinner. Equal parts spicy and creamy, the key is Natrel Fine-Filtered 2% Milk to add that touch of silky richness. Enjoy it with a few drops of honey to really bring out all the delicious flavours.
- 1 cup lentils
- 1 sweet potato, peeled and cut into ½-inch cubes
- ¼ cup olive oil
- 1 medium onion, minced
- 2 garlic cloves, finely chopped
- 2 tbsp. minced ginger
- 2 cups water
- 2 tbsp. red curry paste
- 1 can diced tomatoes
- ½ cup Natrel Fine-filtered 2% milk
- 1 block tofu, cut into 1-inch cubes
- 1 zucchini, cut into ¼-inch cubes
- 1 tsp. honey (optional)
- 1 lemon, cut into wedges
- 1 bunch coriander
- ½ cup Thai basil leaves (optional)
- In a small saucepan, cover lentils with 2 cups (500 ml) of water and bring to a boil. Simmer for 10 minutes or until lentils are cooked. Drain and reserve.
- In a medium saucepan, cover sweet potatoes with 3 cups (750 ml) of water and bring to a boil. Simmer for 15 minutes or until sweet potatoes are tender. Drain and reserve.
- In a saucepan over medium heat, sauté the onions until they begin to colour. Add the garlic, ginger and curry paste. Sauté for another 2 minutes or until fragrant. Add the tomatoes. Bring to a simmer and reduce liquid by a quarter. Add the milk.
- While mixture is reducing, in a non-stick skillet over medium heat, sauté the tofu until golden. Set aside with the lentils and sweet potatoes. In the same saucepan, sauté the zucchini until slightly coloured.
- Purée curry mixture for a smooth texture or leave as is for a chunky version.
- Stir the lentils, sweet potatoes, tofu and zucchini into the curry mixture. Season with the honey and salt.
- Serve over a bed of rice. Squeeze with a little lemon juice and garnish with some coriander springs and basil leaves if desired.