COCONUT LENTIL CURRY

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions

Step 2

Heat the coconut oil in a large pan over medium-high heat. Add the chopped onion, crushed garlic, grated ginger, and cumin seeds and toast for a couple of minutes until brown. Then add the garam masala, curry powder, turmeric and stir well for a minute or so.

Step 3

Reduce the heat to medium-low. Add the chopped carrots, crushed tomatoes, and coconut milk.

Step 4

Let everything simmer for a couple of minutes, then add the rinsed lentils, some chili flakes, chopped coriander, and some salt, and season to taste.

Step 5

In the meantime, wash and chop your greens (if using fresh). Add your greens, bring to a boil and let the curry cook gently for 10-15 minutes until your greens are nice and tender. Stir a few times, and if the curry looks dry, add the extra cups of water a bit at a time.

Step 6

Garnish with chopped fresh cilantro and serve hot over basmati rice, brown rice, or cauliflower rice. Or with naan bread.

Step 7

I included 2 cups of water in the recipe, but make sure to add a bit at a time to avoid having to let the curry cook for too long to let the water evaporate.

Step 8

You can either use brown or green canned lentils. Make sure to rinse the lentils well under running water before adding them to the curry.

Step 9

If you want to use dry lentils, you can, of course, do that. The process will be exactly the same, but you will need 1 cup of dry lentils and 3 cups of water. Add the dry lentils and 2 cups of water at the same time. Check after 15-20 minutes and add the other cup of water a bit at a time, if necessary. Let the lentils simmer for 30-45 minutes until cooked before adding your greens.