This Red Lentil Coconut Curry
Ingredients
- - 1-2 tbsp coconut oil
- - 1 tbsp cumin seeds + 1 tbsp coriander seeds (you can also sub ground)
- - 4 garlic cloves, peeled and minced
- - 1 carrot, diced
- - 1 2-inch thumb ginger, peeled and minced
- - 1 tbsp turmeric
- - 2 tsp salt
- - 1 28 oz can crushed tomatoes
- - 1 cup (200g) dry red lentils, rinsed in cold water and drained (you can also use brown lentils— just increase liquid to 3 cups and cooking time to 35-40 minutes)
- - 2 cups water or vegetable broth (add more as needed during cooking process)
- - 1 15oz can full-fat coconut milk
- - 1/2 cup cilantro, chopped
- - Juice from one lime
- - possible add-ins: chopped zucchini, cauliflower, frozen spinach
Preparation
Heat oil over medium heat and add the cumin and coriander seeds, stirring until browned, for around 30 seconds
Add the garlic and chopped carrot next, sautéing for 5-6 minutes until fragrant and softened
Next, stir in crushed tomatoes, turmeric, ginger, salt, lentils, and water and bring to a boil
Simmer, covered, until lentils are tender, around 20-25 minutes
Stir in coconut milk and simmer for another minute, then remove from heat and add lime juice and cilantro before serving
