Curried Lentil Dip
15 ingredients
9 steps
Ingredients
- 1 can coconut milk
- 1 1/2 cups dried red lentils (rinsed)
- 1 onion, large, minced
- 1 tablespoon garlic, minced
- 1 pinch salt, plus more to taste
- 1 tablespoon minced fresh ginger
- 1 1/2 cups chicken stock
- 1 tablespoon olive oil
- 1/2 teaspoon each ground cumin, turmeric, cumin, and black pepper
- 2 teaspoons garam masala
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cinnamon
- 3 bay leaves
- 3 tablespoons chopped cilantro
- Sweet Potato Chips (optional)
Directions
-
1Place can of coconut milk in freezer 20 minutes before starting to cook. Open can and remove solidified coconut butter from the top to use in sauteing. Reserve the rest of the coconut milk.
-
2In a sieve rinse lentils and drain.
-
3In a 2-quart heavy saucepan cook onion, garlic, and a couple pinches of salt in 2 tablespoons coconut milk fat over moderate heat, stirring, until golden.
-
4Add ginger and cook, stirring, 1 minute.
-
5Add lentils, coconut milk, chicken stock and 1 1/2 cups water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
-
6While lentils are cooking, take a small heavy skillet and heat the olive oil over moderate heat until hot but not smoking and cook cumin, stirring, until a shade darker, about 30 seconds.
-
7Add garam masala and other remaining spices and cook, stirring, until fragrant, 15 to 30 seconds. Stir hot spice oil into lentils.
-
8Let curry stand, covered, 5 minutes to allow flavors to develop. Stir in cilantro and add salt to taste.
-
9Serve with either sweet potato chips or as a side dish.
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