Lentil Curry with Rice and Brussels Sprouts
Ingredients
- 1 onion, chopped
- 2 tbsp. red curry paste/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/water
- salt, pepper, chili flakes, to taste
Preparation
In a large pot, sautee onions until tender, then add in curry paste, garlic, and 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.
