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.
No comments:
Post a Comment