Creamy Coconut Lentil Curry

• Vegan
• Gluten free

• Produce

  • 1 cup Brown lentils, dried
  • 3 handfuls Cherry tomatoes
  • 1 cup Cilantro
  • 1 head Garlic
  • 2 tbsp Ginger
  • 1 28-ounce can Tomatoes

• Canned Goods

  • 1 15-ounce can Coconut milk

• Baking & Spices

  • 2 tsp Sea salt
  • 1 tbsp Turmeric

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on theendlessmeal.com

Description

Ingredients

• 2 tablespoons coconut oil
• 1 tablespoon each: cumin seeds and coriander seeds
• 1 head of garlic, chopped
• 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

Directions

• 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 4 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.
• 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 through the cilantro.