- 2 cups of red lentil sprouts and some for garnish
- 1 large onion, diced
- 1 tablespoon vegetable oil
- 2 tablespoons curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon minced garlic
- 1 teaspoon ginger root, minced
- 1 (14.25 ounce) can tomato puree
- 1 tablespoon curry powder
Put the 2 cups of red lentil sprouts in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
While the red lentil sprouts are cooking, in a large skillet or saucepan caramelize the onions in vegetable oil.
While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
When the red lentil sprouts are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base in with the red lentil spouts, garnish with sprouted lentils and serve immediately.