A hearty and flavorful red lentil curry paired with a refreshing herbed yogurt sauce.
Combine the yogurt and chopped cilantro in a small bowl.
Chill the yogurt sauce for at least 15 minutes to enhance its flavor.
Heat the oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Add the chopped onion, diced bell pepper, and minced garlic to the pan and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the curry powder and cook for 1 minute to release its aroma.
Toasting the spices enhances their flavor.
Pour in the vegetable broth and add the canned tomatoes. Bring to a boil.
Scrape the bottom of the pan to deglaze and incorporate all the flavors.
Stir in the red lentils, cover, and simmer until the lentils are tender.
Check occasionally and stir to prevent sticking.
Add the grated ginger, cayenne pepper, and salt to taste.
Adjust the seasoning to your preference.
Use an immersion blender to partially puree the curry for a creamy texture.
Leave some lentils whole for added texture.
Serve the curry hot with a dollop of yogurt sauce on top.
Garnish with additional cilantro for a fresh touch.
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