This classic vegetarian Yellow Curry is made with lentils and gets its deliciously creamy flavour from our classic Maggi Coconut Milk Powder that’s made with the best Sri Lankan coconuts! Give our easy recipe below a try, or save to your favourites for later.
Ingredients
4
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Add the red lentils, quartered tomatoes, cinnamon and turmeric with 500ml water to a medium saucepan. Bring to the boil, cover and simmer over a low heat for 15 minutes.
Step2
5 Min
Meanwhile heat 1 tbsp oil in a frying pan over a high heat, add the onion, garlic, mustard seed, dried chilli and curry leaves and fry till the onion is golden brown.
Step3
15 Min
When the lentils are bright yellow, still holding shape but soup like in consistency, stir in the coconut milk to make it creamy. Turn off the heat and add the fried onion mixture and salt and stir through.
Step1
of
3
Add the red lentils, quartered tomatoes, cinnamon and turmeric with 500ml water to a medium saucepan. Bring to the boil, cover and simmer over a low heat for 15 minutes.
Step2
of
3
Meanwhile heat 1 tbsp oil in a frying pan over a high heat, add the onion, garlic, mustard seed, dried chilli and curry leaves and fry till the onion is golden brown.
Step3
of
3
When the lentils are bright yellow, still holding shape but soup like in consistency, stir in the coconut milk to make it creamy. Turn off the heat and add the fried onion mixture and salt and stir through.
Recipe as PDF
Thank you for your rating!
We look forward to your review!
You have already rated this recipe / product.
Click on the number of stars you would like to award: the higher the number, the better the rating.
Comment 0