Creamy Lentil Curry: The One-Pot Wonder

Steps

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1. 1
   Chop the onion into small pieces. Heat olive oil in a large skillet until hot but not smoking, then add the onions and sauté gently for 3 to 4 minutes until translucent.
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2. 2
   Lower the heat and add the grated ginger and garlic, then stir quickly.
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3. 3
   Add curry powder, ground cumin, ground coriander, red pepper flakes, and turmeric powder. Stir the spice mixture with the garlic, ginger, and onion for about a minute on low heat. If the pan begins to dry out, add a bit of vegetable broth to prevent burning.
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4. 4
   Add vegetable stock, crushed tomatoes, and coconut milk. Stir gently and bring the liquids to a simmer over low heat.
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5. 5
   While the curry is coming to a simmer, rinse the split red lentils under running water to remove dirt.
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6. 6
   Add the rinsed lentils to the curry and stir to combine. Season with salt and black pepper. The black pepper is essential as it activates the turmeric.
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7. 7
   Bring the curry to a boil, then reduce heat and simmer for about 20 minutes until the lentils are tender and the curry becomes creamy. Stir occasionally to prevent sticking to the bottom.
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8. 8
   Optionally, finish with about a teaspoon of garam masala to enhance the aroma. Taste the curry and adjust salt as needed.
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9. 9
   Serve over cooked rice with a dollop of Greek yogurt or non-dairy yogurt, garnished with finely chopped scallions, fresh cilantro, and a generous squeeze of lemon or lime juice.
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