An Indian-Inspired Feast in 1 Hour
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Cook time: 
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Yield: 4 to 6 servings
 
Butter Lentil Curry, Paleo Crepes, and Chopped Salad make a flavorful Indian-inspired feast in about an hour that’s much better than takeout!
Ingredients
Butter Lentil Curry:
  • 2 tablespoons olive oil
  • 1 medium-large onion, diced
  • 3 large cloves garlic, minced
  • 1-inch piece fresh ginger, grated on a microplane
  • 1 jalapeno, more or less depending on how spicy-hot you like it
  • 1¼ teaspoons fine sea salt
  • 1 teaspoon garam masala spice mix
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground fenugreek (optional, but recommended)
  • 1 cup diced tomatoes, with juices (canned or fresh)
  • 2 tablespoons tomato paste
  • 5 cups (1.18 L) low-sodium vegetable stock or water
  • 1 cup + 2 tablespoons dried black lentils
  • 1½ tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, diced small
  • 4 tablespoons heavy cream
  • Fresh minced cilantro, for garnish
  • Minced red onion, for garnish
Instructions
  1. Heat the oil in a 4-quart pot over medium heat. Once hot, add the onion and cook until starting to soften, about 5 to 7 minutes. Add the garlic, ginger, and jalapeno and cook 1 minute, stirring constantly. Add the spices (salt, garam masala, coriander, cumin, chili powder, turmeric, black pepper, and fenugreek), and cook 30 seconds, stirring constantly.
  2. Add the diced tomatoes, tomato paste, and vegetable stock, using a wooden spoon to scrape up any brown bits that have formed on the bottom.
  3. Bring up to a boil, and then add the lentils. Turn the heat down to simmer and cook (uncovered) until the curry is thickened and the lentils are tender, about 30 to 40 minutes, stirring frequently.
  4. Turn off the heat and stir in the lemon juice, and then the butter and cream.
  5. Serve garnished with cilantro and red onion.
Notes
Paleo Version of Butter Lentil Curry: Use canned unsweetened full-fat coconut milk instead of heavy cream, and clarified butter (ghee) instead of unsalted butter.

Paleo Crepes (based on my Paleo Flatbread recipe): Follow my Paleo Flatbread recipe, and add ¼ cup water. Use a ¼-cup measure to scoop out the batter and cook it according to the directions in that recipe.

Chopped Salad: I basically used my method for Salad Shirazi that I talked about in my post for Rogan Josh; here I added fresh mint to take it to the next level.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/an-indian-inspired-feast-in-1-hour/