Coconut Lentil Curry with Tomatoes

Blend onions with vegetable oil into a puree and strain to remove excess water. Blend garlic and ginger (in a 1:1 ratio) with vegetable oil into a puree as well. If the texture of the onion, ginger, and garlic doesn't bother you, you can skip this step: vegetables can be diced, julienned, or cut in any way you prefer.

Boil the lentils in plenty of salted water until cooked. The recipe uses whole red lentils, but green and black lentils can also be used; you can add any other beans or grains (mung beans, beans, green buckwheat) to the lentils. The main thing is not to overcook the grains into a mush.

To get caramelized tomatoes, you need to fry whole peeled tomatoes canned in juice over high heat. Fresh tomatoes can be used, but they are less sweet and flavorful than canned ones. Fry the tomatoes in small batches, seasoning with salt and sugar. The finished tomatoes are slightly charred with a light caramel flavor. The recipe requires 8 tablespoons of caramelized tomatoes.

In vegetable oil, sauté onion or onion puree (4 tablespoons), stirring constantly. Add garlic-ginger paste and sauté for another minute or two. Add coconut milk, bring to a boil, and stir in lentils. When the lentils are heated through, add tomatoes, generously salt, and heat the entire curry while stirring constantly.

Serve the curry on a plate, sprinkle with cinnamon, turmeric, and chili. Garnish with herbs and pieces of chopped pepper.