It's late spring! It's the period of BBQ and no cook recipes! What's more, here I am, sharing a coconut lentil curry recipe with you. State what!! You all, this is the thing that boss curry dreams are made of. For reals. I'm talking one pot and not exactly an hour till you're in coconut lentil curry HEAVEN!
This simple to make Creamy Coconut Lentil Curry is a sound veggie lover recipe that makes an ideal meatless Monday supper recipe. It takes not exactly an hour (generally hands-off time) to make and is pressed brimming with delectable Indian flavors. Cause additional items and you'll to have a goliath favor your face at lunch the following day.
This coconut lentil curry recipe is ludicrously easy to make. Five bucks says you're going to take a gander at the recipe and figure, "No chance THIS recipe could be a standout amongst other curry recipes." But it is. For reals.
Making a major clump also implies that we get snacks for quite a long time after. Curry is somewhat similar to bean stew, it's far and away superior the following day. Truly, every time I cause this I to get a content from my attractive man the following day disclosing to me how great his lunch is. Win!
Also try our recipe CAULIFLOWER TIKKA MASALA CURRY
This Creamy Coconut Lentil Curry is anything but difficult to make. It's a sound veggie lover recipe that makes an ideal meatless Monday supper recipe. Cause additional items and you'll to have a goliath favor your face at lunch the following day.
INGREDIENTS
- 2 tablespoons coconut oil
- 1 tablespoon each: cumin seeds and coriander seeds
- 1 head of garlic, chopped (10–12 cloves)
- 1 28-ounce can of crushed tomatoes
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 1–2 teaspoons cayenne powder, optional
- 1 15-ounce can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
INSTRUCTIONS
- 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.
- 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 and, if using, the cayenne powder, 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, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
Read more our recipe : The BEST Ramen Noodle Salad
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