Easy Lentil Curry

• Produce

  • 1 can Chickpeas, no salt added
  • 2 Onions cut into larger, medium
  • 2 cups Peas, frozen organic
  • 1 cup Red lentils
  • 1 tsp Vegetable base

• Canned Goods

  • 4 tbsp Patak's mild curry paste

• Pasta & Grains

  • 1 Serve with brown basmati rice

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Liquids

  • 1 cup Water

• Other

  • I can unsweetened coconut milk(13.5 ounces

Found on sprinklewithlove.com

Ingredients

• 2 tablespoons coconut oil
• 2 medium onions cut into larger dice
• 4 tablespoons Pataks Mild Curry Paste
• I can unsweetened coconut milk(13.5 ounces)
• 1 cup water
• 1 teaspoon vegetable base (Better Than Bouillion)
• 1 cup red lentils
• 2 cups frozen organic peas (or any combination of frozen or fresh veggies)
• 1 can no salt added chickpeas (15 ounces - Eden Organics)
• Serve with brown basmati rice (I like the microwavable option for ease)
• Garnish: Plain organic yogurt and fresh cilantro

Directions

• Combine the water and vegetable base in a small bowl to make your stock
• In a large skillet, melt the coconut oil and cook onion for 8 minutes over medium high heat. Add the curry paste and cook for a few more minutes. Add the lentils, coconut milk, vegetable stock, vegetables, and chickpeas. Reduce heat to low, cover and simmer for 15 minutes or until lentils are tender. You may need to stir in additional water to thin out.
• Prepare rice
• Serve curry over rice topped with yogurt and cilantro. Super easy huh?!!!