Creamy Lentil Curry
Full of flavor, creamy from coconut milk, perfect over rice.
Servings: 6
Ingredients
- 2 tablespoons coconut oil I use the fat from the top of the can of coconut milk, also an ingredient
- 1 teaspoon cumin
- 1 teaspoon coriander
- 6 cloves of garlic
- 1 28- ounce can of crushed tomatoes
- 2 tablespoons ginger chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 1/4 teaspoon cayenne powder
- 3 cups water
- 1 15- ounce can light coconut milk
- 1 cup cherry tomatoes sliced in half
Instructions
- Heat the coconut oil in a large pot or skillet over medium heat. Add the cumin, coriander, and garlic to the pot and let it soften, about 2 minutes.
- Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils, cayenne, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
- Once the lentils are soft, stir in the coconut milk and cherry tomatoes and bring the pot back to a simmer for a couple of minutes.