I was staring at a can of coconut milk and a bag of lentils in my pantry for weeks and finally decided to go for it. The weather was finally perfect for a heart warming bowl of curry. The aroma alone makes you wanna curl up on the couch. What I love about making curry is the layering of flavor. It tastes complex, but it is deceptively simple.
Ingredients
2 tablespoons coconut oil
1 tablespoon each: cumin seeds and coriander seeds
1 tablespoon garlic powder
1 tablespoon red curry paste
1 28-ounce can of crushed tomatoes
½ tablespoon dried ginger ginger
2 teaspoons sea salt
1 cup dried red lentils
1 teaspoon of cayenne pepper (optional, i did not do this because my daughter doesn’t like spice)
1 15-ounce can light coconut milk
1 cup chopped cilantro( for serving)
1 Lime wedge(serving)
½ cup toasted coconut (optional, for serving)
Instructions
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 can of crushed tomatoes, ginger, 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 20-35 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 ½ – 1 cup of water.
Once the lentils are soft, add the coconut milk and bring the pot back to a simmer.
Remove the pot from the heat and stir in the cilantro.
Top with toasted coconut
Serve with brown rice
Recipe by Living Smart Granola at https://livingsmartgirl.com/vegan-red-lentil-curry/