Most of us are home bound because of the current situation that is going in the world. That means most of us have also stocked up on food to reduce the trips to the supermarket, it is safer that way. We stocked up on lots of cereals. Especially lentils (kamande). I love the fact that they are easy to cook, even pre boiling them does not take as much time as beans do. Less than 20 minutes and you are as good as done! To avoid pre-boiling them all the time before making your meal. Boil a huge batch and freeze them into smaller batches, depending on how much you consume. Making Spicy Coconut Lentil Curry for the fam has made the amount of lentils (kamande) in the house greatly reduce!
Normally, I cook family supper on the weekends but mostly Sunday. I am up and down every other day so at least that is my me time with no deadlines or work. My people always like talking about how they can handle spicy food but I just came to realise that the only one who can stand the heat is my dad. The rest were just bluffing! This information came to light when I made this Spicy Coconut Lentil Curry. It was really spicy tbh. What made the food that spicy was from chilli paste that was made by my cousin. It’s those chillis that are usually cooked. That is the day all of you within that vicinity sneeze and cough like a MF.
I used a whole tablespoon but that was even less than intended. Thank Heavens I stopped there or that food would have not been edible by anyone in the household. But to reduce the heat from the meal, I added lemon juice. It neutralizes the pH levels of spicy food and reduce some of that flaming-hot flavor. If you haven’t tried before, it actually works! If you are not a chilli person, you can totally omit the chilli.
This badass Spicy Coconut Lentil Curry is super easy to make. I mean, 20 minute cook time!! You will leave that plate cleaner than how you got it form your cupboard. For those who don’t like cooking every meal time, make a big batch and save it for the next day. It tastes even better!
Spicy Coconut Lentil Curry
Heat cooking oil in a sufuria and add onion and ginger - garlic paste. Let them fry until fragrant.
Add the toasted cumin seeds and fry for 30 seconds.
Add black pepper, coriander, tumeric and curry powder. Stir well.
Add the pureed tomatoes and stir well.
Add tomato paste, coconut milk and chilli paste. Let it simmer for 3 minutes.
Add salt to taste add the lentils (kamande). Stir well and let it simmer for 10 minutes on medium - low heat.
Add lemon juice, stir.
Garnish with dhania and serve. When serving, add a tablespoon of plain yogurt on the lentils.
- Pair with chapati, naan or rice.
- Lemon juice is used to neutralize the pH levels of a spicy food, and reduce some of that flaming-hot flavor