Red Curry Lentils

• 1 1/2 cups lentils, rinsed and picked over
• 1/2 large onion, diced
• 2 tablespoons butter
• 2 tablespoons red curry paste
• 1/2 tablespoon garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 -2 dash cayenne pepper, to taste
• 1 (14 ounce) can tomato puree (I use diced tomatoes)
• 1/4 cup coconut milk (I use the light variety of coconut milk) or 1/4 cup cream (I use the light variety of coconut milk)
• cilantro, for garnishing (optional)
• rice, for serving (optional)

1. Cook the lentils according to the directions. Drain and set aside.
2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato, and stir and simmer until smooth.
3. Add the lentils and milk or cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better). Serve over rice if desired and garnish with cilantro.

lentils, onion, butter, red curry, garam masala, curry powder, turmeric, sugar, garlic, ginger, cayenne pepper, tomato puree, coconut milk, cilantro, rice

Taken from www.food.com/recipe/red-curry-lentils-508125 (may not work)