Red Lentil Curry with Basmati Rice and Yogurt

Ingredients

• 1 lb basmati rice
• 2.5 cup water for rice
• 1 tsp turmeric
• 1 lb red lentils (Picked over and rinsed.)
• 2 tbsp butter or ghee (Butter or ghee may be used.)
• 0.5 onion (Diced.)
• 3 carrots (Grated.)
• 1 lb Roma tomatoes (Grated.)
• 4 garlic (Finely chopped.)
• 1 inch ginger (Finely chopped.)
• 2 tbsp curry powder
• 1 tbsp garam masala
• 1 tbsp hot chili powder
• 6 cup water for curry
• 2 tbsp vegetable bouillon base (Vegetable bouillon base.)
• 30 g nutritional yeast
• 2 tsp dried fenugreek leaves (Reserve a little extra for garnish.)
• salt (To taste.)
• 1 lb full-fat plain yogurt (For garnish and serving.)
• additional fenugreek leaves (For garnish, as desired.)

Steps

1. 1

   For the turmeric rice, bring the basmati rice, water, and turmeric to a boil.

2. 2

   Cover the pot and cook the rice over low heat for 15 minutes.

3. 3

   Remove the rice from the heat and let it rest for 10 minutes.

4. 4

   Fluff the rice with a fork and set it aside for serving.

5. 5

   In a large pot, melt the butter or heat the ghee. Add the onion, carrots, garlic, and ginger and cook until softened.

6. 6

   Add the curry powder, garam masala, and chili powder. Fry the spices in the fat until fragrant, for 30–60 seconds.

7. 7

   Add the grated tomatoes, bouillon base, and water for the curry, scraping up any flavorful bits from the bottom of the pot.

8. 8

   Add the picked-over and rinsed red lentils.

9. 9

   Cover the pot and cook until the lentils are tender, about 15 minutes.

10. 10

    Add the nutritional yeast and the 2 tsp of dried fenugreek leaves. Taste and adjust the seasoning with salt, as desired.

11. 11

    Serve the lentil curry with the basmati rice and full-fat plain yogurt. Sprinkle additional fenugreek leaves on top, as desired.

Notes

The source mentions 6–8 servings; nutritional values are provided for 6 servings: approximately 600 kcal, 31 g protein, 13 g fat, 98 g carbohydrates, and 16 g fiber per serving. The exact time required to soften the vegetables is not specified; cook until they are tender.

Nutrition per serving

• main course
• meal prep
• vegetarian
• gluten-free
• curry
• South Asian cuisine
• plant-based
• rice