CREAMY COCONUT LENTIL CURRY RECIPE

CREAMY COCONUT LENTIL CURRY RECIPE

Pescatarian recipes, Indian food recipes vegetarian, Green lentil recipes, Curry recipes vegetarian, Vegan curry recipes, Vegan lentil recipes, Creamy coconut lentil curry recipe

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Val Basnett

Enjoying your vegan recipes, thanks.. delicious.

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INGREDIENTS

2 tablespoons coconut oil

1 tablespoon each: cumin seeds and coriander seeds

1 head of garlic, chopped (10–12 cloves)

1 – 28-ounce can of crushed tomatoes

2 tablespoons ginger, chopped

1 tablespoon turmeric

2 teaspoons sea salt

1 cup dried brown lentils

Optional: 1-2 teaspoons cayenne powder

1 – 15-ounce can coconut milk

A few handfuls of cherry tomatoes

1 cup chopped cilantro

INSTRUCTIONS

STEP1, Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.

STEP2, Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.

STEP3, Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.