Lentil Curry with Rice and Brussels Sprouts
Ingredients
- 1 onion, chopped
- 2 tbsp red curry paste or curry spices of choice
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 1 cup dry red lentils, rinsed
- 1 14-oz can coconut milk
- 1/2 cup vegetable broth or water
- Salt, pepper and chilli flakes to taste
Preparation
In a large pot, sauté onions until tender, then add in curry paste, garlic, ginger. Coat evenly and add some water to prevent sticking.
Add lentils and coconut milk to the pot, then turn the heat to low and cover the pot, stirring occasionally. Add broth or water as needed.
Once lentils are tender, after about 10 minutes, serve warm with rice and your favourite greens.
