Coconut Lentil Curry
Servings 6
Ingredients
- 1 tbsp coconut oil
- ¾ cup onion diced finely
- 2 tbsp garlic minced
- 1 tbsp ginger grated
- 1 tsp sea salt
- 1 tsp cumin seed toasted and ground
- ½ tsp corriander seed toasted and ground
- 1½ tsp ground turmeric
- ¼ tsp black pepper
- 2 tbsp curry powder
- 1 tbsp garam masala
- ½ cup green lentils rinsed and drained
- ½ cup red lentils rinsed and drained
- 2 cups vegetable broth
- 1 28 oz can crushed tomatoes
- 1 tbsp coconut or cane sugar
- 1 14 oz can coconut milk
- 2 cups chopped spinach packed
Instructions
- Melt coconut oil in heavy pot over medium heat and sauté onion, garlic and ginger with sea salt added, until onion is transparent, approximately 6 to 7 minutes
- While arromatics are sautéing, heat a heavy skillet over medium heat and add cumin an corriander seed, toasting until fragrant. Be careful to remove seeds from pan into a dish to cool as soon as they are fragrant to prevent burning. Grind spices in a spice grinder, a small coffee grinder or with a mortar and pestle.
- Add all spices, stirring to combine and continue to sauté for 1 to 2 minutes until fragrant.
- Add vegetable stock and rinsed and drained lentils and stir to combine well. Bring to a boil, reduce to a simmer and cover for about 10 minutes to soften lentils.
- Add crushed tomato, sugar and coconut milk and stir to combine. Bring back to a boil, reduce to a simmer and cover for 20 minutes to combine flavours.
- Add chopped spinach and stir until wilted.
- Serve with your choice of rice and enjoy.
