Creamy Calabrian Lentil Curry

Tomato sauce isn’t just for pasta! Our Creamy Calabrian Vodka sauce adds richness and flavour to this easy, filling curry. A creamy, one-pot, meatless meal that’s sure to keep you warm and cozy all winter long, and perfect for some post-holiday hibernation.

Prep Time: 10 minutes Total Time: 40 minutes
Serves
6-8
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 tbsp minced fresh garlic
  • 1 tbsp minced fresh ginger
  • 4 tsp red curry paste
  • 1 tbsp garam masala
  • 2 cups split red lentils
  • 1 L vegetable broth
  • 1 jar SAUZ Creamy Calabrian Vodka
  • 1 can (13.5 oz) coconut milk
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 4 cups cooked basmati rice
  • ½ cup plain yogurt
  • ½ cup cilantro leaves
  • Warmed naan, for serving

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Prep Time: 10 minutes Total Time: 40 minutes
Instructions:
  1. Heat oil in a deep, high-sided skillet or Dutch oven set over medium heat. Add onion, garlic and ginger and cook for 3 to 5 minutes, stirring occasionally, until softened and fragrant.
  2. Add curry paste and garam masala; cook for an additional 1 minute. Add lentils and cook for 1 to 2 minutes, stirring until well coated and combined.
  3. Add broth and Creamy Calabrian Vodka sauce. Bring to a boil, stirrring frequently to prevent the bottom from sticking. Reduce heat to low and cover. Simmer, continuing to stir occasionally, for 10 to 12 minutes, or until lentils are tender and sauce has thickened.
  4. Remove lid and add coconut milk, salt and pepper. Simmer for an additional 5 to 8 minutes, or until thickened and creamy.
  5. Divide rice evenly among serving bowls. Top evenly with lentil curry, drizzle of yogurt and cilantro. Serve with warmed naan.
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