Curry Paste 2 Tbsp
Red Lentil 2 Cups
Vegetable Oil 1 Tbsp
Onion Diced 1
Curry Powder 1 Tbsp
Ground Turmeric 1 Tsp
Ground Cumin 1 Tsp
Chilli Powder 1 Tsp
Salt 1 Tsp
Sugar 1 Tsp
Garlic 1 Tsp
Ginger 1 Tsp
Tomato Puree 14.25 Ounce

Prep Time : 10 minutes
Cook time : 30 minutes
Serves : 4


  • Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes
  • Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, for 1 to 2 minutes.
  • Stir in the tomato puree, remove from heat and stir into the lentils.