Red Lentil Curry with Brussels Sprouts and Rice
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, chili flakes to taste
Preparation
In a large pot, saute onions until tender, then add curry paste, garlic, and ginger. Coat evenly and add some water to prevent sticking.
Add lentils and coconut milk to the pot.
Turn the heat to low, cover the pot, and stir occasionally.
Add broth or water as needed.
Once lentils are tender, after about 10 minutes, serve warm and enjoy.