Sri Lankan

Coriander and Turmeric Boost Sri Lankan Vegetable and Lentil Curry with Coconut Milk and Turmeric

Name: Coriander and Turmeric Boost Sri Lankan Vegetable and Lentil Curry with Coconut Milk and Turmeric
Total time: 52 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 1 cup red lentils; 1 onion, chopped; 2 tomatoes, chopped; 1 potato, diced; 1 carrot, diced; 1 cup coconut milk; 1 tsp turmeric; 1 tsp cumin; 2 cloves garlic, minced; 1 green chili, sliced; salt to taste; pepper to taste; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp ground cumin

A warm and earthy variation with coriander and extra turmeric.

52 minutes4 servings

Method

Before sautéing onion, garlic, and green chili, mix coriander, turmeric, and cumin into the oil. Proceed with the recipe as instructed.
Rinse lentils and soak for 30 minutes. Drain and set aside.
Heat oil in a pot, add onions, garlic, and green chili, sauté until fragrant.
Add tomatoes, carrots, and potatoes, cook for 5 minutes.
Stir in lentils, coconut milk, turmeric, and cumin. Simmer for 30 minutes.
Taste and adjust seasoning. Serve with rice.

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