Creamy Coconut Lentil Curry {Gluten Free, Vegan}
- 2 Tablespoons coconut oil
- 1 Tablespoon cumin and
- 1 Tablespoon coriander
- 1 head of garlic, minced
- 1 28 oz can crushed tomatoes
- 2 Tablespoons fresh ginger, minced or microplaned
- 1 Tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- Optional: 1-2 teaspoons cayenne powder
- 1 15 oz can coconut milk
- A few handfuls of cherry tomatoes, roughly chopped
- 1 cup chopped cilantro
Instructions
- Heat the coconut oil in a large skillet over medium-high heat. Add the cumin and coriander toasting until fragrant, ~45 seconds. Add garlic until softened, about 1 minute.
- Add the crushed tomatoes, ginger, turmeric, sea salt, and cayenne pepper (if using) to the skillet and allow to cook for about 5 minutes, stirring occasionally. Add the lentils and 3 cups of water, bring it to a boil. Reduce heat to low and cover, allow to simmer for about 30 minutes (until lentils are almost soft), stirring occasionally. If the curry starts to look dry, add an extra 1/2 – 1 cup of water. Add tomatoes and allow to cook until tomatoes and lentils are soft (5-10 more minutes).
- Add coconut milk and bring the pot back to a simmer until thickened to your liking. Remove from the heat and stir in the cilantro. Serve immediately.
Source: The Endless Meal