Creamy Carrot and Red Lentil Korma | Fragrant Indian Curry

Peel and finely chop the onion, garlic, and fresh ginger (you can also grate the ginger and garlic). Clean the carrots and slice them thinly. Thoroughly rinse the red lentils under cold running water in a fine-mesh sieve.

Heat the vegetable oil in a deep skillet or Dutch oven over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Then add the grated garlic and ginger, and fry together for another minute until fragrant.

Add the spices: garam masala, turmeric, and ground cumin. Stirring constantly, toast over low heat for about 30 seconds to allow the aromatic spices to release their flavor without burning.