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Vegetarian curry




Source of Recipe


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List of Ingredients




1 tbsp ( 15 mL) butter
1 chopped onion
2 minced garlic cloves
2 tsp ( 10 mL) curry powder
1/2 cup ( 125 mL) water
4 large tomatoes
19 oz ( 540 mL) can lentils
1/2 tsp ( 2 mL) salt
1/2 tsp ( 2 mL) granulated sugar
1/2 cup ( 125 mL) light sour cream
chopped fresh coriander


Recipe



1. Melt butter in a large saucepan set over medium heat. Add onion and garlic. Saut� until softened, about 5 minutes. Sprinkle with curry powder and add water. Boil gently, uncovered and stirring often, until most of liquid evaporates, from 5 to 8 minutes. Meanwhile, seed and coarsely chop tomatoes. Rinse and drain lentils.

2. When most of liquid is evaporated, stir in tomatoes and lentils. Heat through. Taste and if needed, stir in salt and sugar. Just before serving, stir in sour cream. Sprinkle with chopped fresh coriander and serve over hot rice or scoop up into warm naan, chapati or pita bread.