Coconut Lentil Curry

Hearty and Comforting!

This delicious indian flavor dish is not only vegan and healthy but it is also super easy to make.

You will need the following:

• 2 tablespoons coconut oil

• 1 tablespoon each: cumin seeds and coriander seeds

• 1 head of garlic, chopped (10–12 cloves)

• 1 can of tomato paste

• 2 tablespoons ginger, chopped

• 1 tablespoon turmeric

• 2 teaspoons sea salt

• 1 cup of dried lentils (i prefer the baby lentils)

• 1–2 teaspoons cayenne powder, optional

•  3 cups of water

• 1 15-ounce can of coconut milk

• 1/2 cup of cubed tomatoes

• 1/2 cup of cubed carrots

• 1/2 cup of sweet potato

• 1/2 cup of cubed pumpkin

METHOD -

1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.

2. Add the can of tomato paste, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils, carrots and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Add the sweet potato and pumpkin.

3. 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.

4. Once the lentils are soft and the curry is thick, add the coconut milk and tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir. Add salt and black pepper to taste.

Serve with Basmati Brown Rice.

ENJOY!