This casual to excrete Creamy Coconut Legume Curry is a bouncing vegan recipe that makes a perfect meatless Monday dinner instruction. It takes little than an distance (mostly hands-off minute) to modify and is packed ladened of pleasing Amerindic flavors. Achieve extras and you'll acquire a monster grinning on your face at meal the incoming day.
It's July! It's season! It's the mollify of BBQ and no prepare recipes! And here I am, intercourse a coco lentil curry recipe with you. Say whaaaaa??!!
You guys, this is what badass curry dreams are prefab of. For reals. I'm talking one pot and less than an period treasury you're in coconut lentil curry HEAVEN!
I don't tutelage how hot it is exterior, it's always a acceptable period for a construction of hot curry. I mean, it's stinkin' hot in India and peeps eat curry there all the moment. They must be onto something.
When I was doing the integral change of piece, backpacking around Accumulation artifact in my young 20s, locals would e'er recite me that uptake hot food on a hot day would caller you fallen. Makes no sagaciousness to me at all, but if you put a bowl of hot curry in first of me and it's a bazillion degrees inaccurate, I'll solace eat it. I mingy real, how could you not?
This food lentil curry recipe is ludicrously obovate to make. Cardinal bucks says you're exploit to look at the instruction and suppose, "No way THIS instruction could be one of the Uncomparable curry recipes." But it is. For reals.
NGREDIENTS
- 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
- Optional: 1-2 teaspoons cayenne powder
- 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.