Sri Lankan

Cumin and Lemon Zest Sri Lankan Vegetable and Lentil Curry with Coconut Milk and Turmeric

Name: Cumin and Lemon Zest 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 cumin; 1 tbsp lemon zest; 1/2 tsp ground ginger

A warm and tangy twist with cumin and lemon zest.

52 minutes4 servings

Method

Before sautéing onion, garlic, and green chili, mix cumin, lemon zest, and ginger 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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