Tuesday, September 08, 2015

Sri Lankan lentil curry

I've had this recipe for years and can't remember where it came from. I'd written the name down as 'parapou' in my recipe book, but when I google 'Sri Lankan lentil curry' a bunch of recipes for 'parippu' appear. Whatever ...! Regardless of the spelling, this is quick, easy, and delicious on a chilly Canberra day.

2 cups orange lentils
1 tomato, chopped
3 or 4 cloves garlic
1 teaspoon mustard seeds
turmeric or saffron, to taste
red chillies, chopped
1 onion, chopped
coconut milk
curry leaves

Heat a little oil in a pan. Add onion and stir fry for a minute. Add tomato and mustard seeds, stir until mustard seeds jump then add wet lentils. Add garlic, chillies and curry leaves. Cover with coconut milk and add turmeric/saffron. Simmer about 15 minutes, and serve with roti or rice.

This freezes well so makes an easy weekday lunch if your workplace has a microwave oven.

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