Lentil Tikka Masala with Rice

6 SERVINGS

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INGREDIENTS

1 medium yellow onion
2 cloves of garlic
300 g of carrots
2 meaty tomatoes (2× 120 g)
1 medium raw sweet potato
100 g of red lentils in dry state
1 teaspoon of ground cumin
2 teaspoons of curry powder
1 teaspoon of ground cinnamon
1 teaspoon of cayenne pepper
Chopped tomatoes from 2 cans (2× 400 g)
480 g of basmati rice in dry state
400 ml of rice cream
1 handful of fresh coriander (finely chopped)
Salt
Pepper
1,450 ml of water

INSTRUCTIONS

1
Chop the onion into small pieces and press the garlic. Cut the carrot, tomatoes, and sweet potato into equally sized pieces (about 1 cm × 1 cm).
2
Place the prepared ingredients into a large pot, pour in 700 ml of water, add the lentils, spices, and canned tomatoes, and bring to a boil while stirring constantly. Then reduce the heat to medium and cook until the lentils are soft and the mixture thickens (20–25 minutes).
3
Meanwhile, cook the rice: Place it in a large pot, pour in about 750 ml of water, salt it, and cook on low heat for about 25 minutes (or until the rice is done).
4
Once the lentils are cooked and the mixture is thicker, add the rice cream, reduce the heat to low, and cook for another 5–10 minutes.
5
Serve the mixture with rice and coriander.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.