Vegan Lentil Coconut Curry

 Adapted from PlantBasedandVeganism.com

Ingredients:

- 1 cup dried lentils (red or green), rinsed and drained

- 1 can (14 oz) coconut milk

- 1 onion, finely chopped

- 2 tomatoes, diced

- 3 cloves garlic, minced

- 1 tablespoon ginger, grated

- 1 tablespoon curry powder

- 1 teaspoon ground turmeric

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon red chili flakes (adjust to taste)

- Salt and pepper to taste

- 2 tablespoons coconut oil or vegetable oil

- Fresh coriander for garnish (optional)

- Cooked rice or naan for serving

Instructions:

- Boil lentils in 2 cups of water for In a saucepan, combine lentils with 2 cups of water for 20-25 minutes.

- Heat coconut oil in another pan & saute chopped onions.

- Add garlic and ginger. Cook for another minute.

- Stir in curry powder, turmeric, cumin, coriander, and red chili flakes. Cook for 1-2 minutes.

- Add diced tomatoes. Cook until they soften.

- Add the cooked lentils and coconut milk.

- Season with salt and pepper. 

- Simmer for 15-20 minutes.

- Serve the Lentil Coconut Curry over cooked rice or with naan.