This Easy One Pan Lentil Daal Curry is the ideal simple and sound weeknight feast that can be made veggie lover, vegetarian and without dairy! Skirt the Indian Restaurant and make this tasty Indian Daal Curry formula at home in minutes!

I don't think about you, however caf� take-out simply doesn't have a similar appeal as it used to. I don't have the foggiest idea if it's the over the top expense or the way that when you get it home it's scarcely warm and all wet from being in those styrofoam compartments, yet I'd much rather supplant take-out on a bustling weeknight with a decent, strong, custom made weeknight feast like this Easy One Pan Lentil Daal Curry!

This Easy One Pan Lentil Daal Curry formula meets up in less than 30 minutes and opponents any Indian caf� curry I've at any point attempted. It's so delectable and flavourful, and it's made with overly essential fixings that are anything but difficult to discover at your neighborhood grocery store. It's veggie lover, can undoubtedly be made vegetarian, and it's sans dairy as well! In the event that you cherish Indian nourishment even somewhat, this Easy One Pan Lentil Daal Curry will turn into a solid staple in your family's dinner plan without a doubt!!

Also Try Our Recipe : Mujaddara (Lentils and Rice with Caramelized Onions)


Ingredients

• 2 tablespoons olive oil
• 2 medium onions, finely diced
• 2 teaspoons freshly grated ginger
• 2 cloves garlic, finely minced
• 1 tablespooon mild red curry paste
• 2 teaspoons ground turmeric
• 2 teaspoons tomato paste
• a pinch or two of salt and pepper
• 3 large carrots, peeled and diced
• 1 large red bell pepper, diced
• 1 1/2 cup split red lentils
• 5 cups vegetable stock (use chicken stock if you prefer)
• 1 cup full fat coconut milk
• 2 large handfulls fresh baby spinach
• fresh cilantro, chopped, for garnish
• extra coconut cream for garnish, if desired

Instructions

1. Heat a large deep skillet over medium heat and add the olive oil.
2. Add the onions, ginger and garlic and saute until fragrant and soft.
3. Add the curry paste, turmeric, tomato paste, and salt and pepper, and stir to combine, allowing the mixture to toast slightly over the heat for about one minute. 
4. Add the carrots, red bell pepper, and lentils and stir to coat in the spice mixture.
5. Pour in the vegetable stock and stir well, covering the pan and allowing the mixture to come to a boil.
6. Cook the lentil mixture for about 20-25 minutes, stirring regularly to prevent the bottom from burning, until the lentils are puffy and soft and begin to lose their shape. 
7. Reduce the heat to low and add the coconut milk and spinach, stirring just until combined.
8. Cover and allow the spinach to wilt for a few minutes in the hot curry.
9. Serve over steamed rice with fresh Naan bread, your favourite crusty white bread for dipping, or bakery fresh pita bread as an easy alternative to homemade Naan. 

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