Loved this with a few changes. I sauteed the onion and garlic with 3 T minced ginger and then added all the spices to the above before adding the tomatoes. I used:
• ½ t cinnamon
• 1 tablespoons curry powder
• 3 tablespoons coriander seeds, ground
• 1 tablespoons ground cumin
• 3 tablespoons ground cardamom and then, added last 1 T red curry paste. You might have to add a little oil to this to keep it from burning, but it does give more flavor to the dish. Would have loved to grind all the spices freshly, but Coriander seeds were all the seeds I had on hand. Next time! I used a 15 oz can of diced tomatoes rather than fresh ones which worked well. Finally, I used 1 can of lowfat coconut milk and one can of coconut cream which I had on hand. I would go for 2 cans of lowfat next time because it was a tad bit sweeter than I would have liked. Still used the cinnamon stick and the cup of water, but I also used 3 c of red lentils. Finally, I did add the cilantro at the end. I served it over Basmati rice and sprinkled it with toasted dry cashews. I also serve banana wheels (banana's cut into 1 1/2 inch pieces, skin on) and yogurt. Got rave reviews from my spouse!
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Loved this with a few changes. I sauteed the onion and garlic with 3 T minced ginger and then...