This was delicious and tasted truly Indian! I did not have curry paste, and subbed it for 1TB more of the curry powder. I was too lazy to mince my ginger root and so used 1TB of ginger powder. To add to the richness, I sautéed the onions in coconut oil and vegetable oil. I didn't have enough lentils so used half green, half red lentils and I think it worked out well. I started the green lentils in the book for 10 min, then added the red lentils for 20 minutes. The red lentils cooked quickly and broke down after 20 minutes, but the green lentils kept its shape. I think 20 minutes may be too long for the red lentils. I quite liked the red lentils because they add a texture that the green lentils would not have been able to provide.... So do make sure to use the red! For an extra kick, I added 1 Tsp of cayenne.
This is versatile, as my husband needs meat every once in a while, I was able to put cubed chicken breasts into the stir fry after adding the spices. This worked well.
I served over brown rice and added cilantro. So delicious and healthy, too!
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This was delicious and tasted truly Indian! I did not have curry paste, and subbed it for 1TB...