Curry, I love all things curry. I find the spices so warming and comforting, which is perfect on colder winter night. You’ll just want cozy up and dive in.
This big pot of coconut curry lentils is a perfect grounding meal. Savory and flavorsome. It also serves as a great base to add lots of vegetables, like broccoli, and spinach.
It’s makes quite a generous amount. It’s about 6 servings if you add vegetables and jasmine rice like I do. If this is a lot for you, cut it in half. We have it for dinner then a few lunches with the leftovers.
Ingredients
Method
- Start by dicing the onion and adding it to a hot pan set over medium heat. Add a good pinch of salt. Cook for about 5 minutes, until softened.
- While onions cook, open cans, measure out seasoning, and mince garlic. Add garlic and seasoning to softened onions. Stir for about 1 minute
- Add in the coconut milk, tomatoes, and lentils. Using of the cans, fill it with water and add to pot along with the tamari.
- Bring to a boil then reduce heat and simmer on low to medium for about 45 minutes. You may need to add more water. Stir occasionally.
- Serve with steamed vegetables, jasmine rice, maybe some greens stirred in. A dollop of yogurt is delicious on top.
Tried this recipe?Let us know how it was!
