This Red Lentil Curry brings up memories of the wonderfully spicy cuisine in Thailand.
Saute the chopped onion in melted butter over medium heat. Once translucent add garlic and continue cooking until golden.
Add spices (curry powder, sugar, ginger, chili, pepper and red curry paste) and fry for a couple minutes while stirring. Add tomato puree, stir and simmer until smooth.
Add in lentils and coconut milk and simmer for about 15-20 minutes.
Serve over quinoa or rice or with flatbread. Garnish with green onion, parsley or cilantro.