Coconut Milk Lentil Curry with Vegetables

A fragrant, creamy curry simmered with brown lentils and seasonal vegetables in a rich coconut milk base.

Cuisine: Indian

Category: Vegan

Prep: 15 minutes. Cook: 35 minutes.

Serves 6.

Ingredients

• 2 tbsp coconut oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1 tbsp curry powder
• 1 cup, rinsed brown lentils
• 1 (13.5 oz) can, full-fat coconut milk
• 2 cups vegetable broth
• 1 medium, sliced carrot
• 1 cup frozen peas
• to taste salt
• 1/4 cup, chopped (for garnish) fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until soft.
2. Step 2: Add 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 tbsp curry powder, sautéing for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed brown lentils, 1 (13.5 oz) can full-fat coconut milk, and 2 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25 minutes, stirring occasionally.
4. Step 4: Add 1 sliced medium carrot and 1 cup frozen peas, cooking for 5 more minutes until vegetables are tender.
5. Step 5: Season with salt to taste. Garnish with 1/4 cup chopped fresh cilantro before serving.