Coconut Lentil Curry
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Cook Time
1 hour
Author:
Sally Roeckell @tableanddish
Ingredients
-
1-2 tablespoons Spiceology Tandoori Glory Indian Masala Blend
-
1 tablespoon Spiceology Ground Coriander
-
1 tablespoon Spiceology cumin seeds
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1 tablespoon Spiceology Turmeric
- 2 tablespoons coconut oil (or any oil you have on hand)
- 1 head of garlic, chopped (10-12 cloves)
- 28-ounce can of crushed tomatoes
-
2 tablespoons fresh ginger, chopped (if using ground, use ½ teaspoon)
- 2 teaspoons sea salt (or table salt)
- 1 cup dried brown lentils
-
Optional: 1-2 teaspoons Spiceology Cayenne powder
- 15-ounce can coconut milk (Don't worry! Amazon or your grocery store will deliver this)
- Optional: A few handfuls of cherry tomatoes
- Optional: 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 soften, about 2 minutes.
Add the can of crushed tomatoes, ginger, turmeric, Spiceology Tandoori Glory Blend, 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.
- Add 3 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 45-50 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 - 1 cup of water.
- 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 in the cilantro.
