14ounces fresh tomatoesdiced (if using canned, do not drain) - 400g
1teaspoonsea salt
¼teaspoonground black pepper
3garlic clovesminced
1teaspoonfreshly minced ginger
2tablespoonsgaram masala
1teaspooncurry powder
1tablespoonred curry paste
¼teaspooncumin
1cupdry red lentilsrinsed
2cupsfiltered water
13.5ounces can coconut milk383g
1small lime
garnish with red pepper flakes & chopped parsley
Instructions
In a deep pot over medium high heat, add the coconut oil.
Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft and translucent, about 8 minutes.
Add in all the other dry ingredients in order. Stir vigorously to combine to ensure the lentils aren't stuck to the bottom. Now add the water and coconut milk and stir again to combine thoroughly.
Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 35 minutes, cover slightly but allowing steam to escape. Stir occasionally to ensure the lentils don't stick to the bottom. Depending on the kind of lentils you're using, you can check around the 20 minute mark to see if your lentils have finished cooking.
Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!
Notes
To store: Any leftovers can be stored in an airtight container in the refrigerator. Red lentil curry will keep fresh for up to a week. Reheat it on the stovetop or in the microwave until it’s warmed through.To freeze: You can freeze this red lentil curry for up to a month. Make sure it’s stored in an airtight container or freezer-safe bag and defrost overnight before reheating according to the instructions above.TO ADD HEAT:1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon.2. Harissa paste: if you have a harissa or chili paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work.3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, and you can taste and decide whether you want to add more.