INGREDIENTS
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2 cups red lentils
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1 large onion, diced
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1 tablespoon vegetable oil
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2 tablespoons curry paste
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1 tablespoon curry powder
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon salt
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1 teaspoon white sugar
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1 teaspoon minced garlic
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1 teaspoon minced fresh ginger
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1 (14.25 ounce) can tomato puree