Red Lentil Coconut Curry
Serves 8
Red Lentil Coconut Curry — made with 3 cups red lentils, 2 tablespoons coconut oil, 2 medium yellow onion, finely diced, 2 tablespoons fresh grated ginger, 2 serrano pepper, 2 cans coconut milk, 15 oz, and more.
Ingredients
- 3 cups red lentils
- 2 tablespoons coconut oil
- 2 medium yellow onion, finely diced
- 2 tablespoons fresh grated ginger
- 2 serrano pepper
- 2 cans coconut milk, 15 oz
- 2 cans crushed tomatoes, 15 oz
- 2 teaspoons coconut or brown sugar
- 8 cloves garlic
- 1 cups chopped cilantro
- 1 teaspoons turmeric
- 2 teaspoons cumin
- 2 tablespoons curry powder
- 1 teaspoons garam masala
- 1 teaspoons salt
- 5 cups low sodium veggie broth
Instructions
- Sauté onion: In a large pot or dutch oven, heat 2 tablespoons coconut oil over medium heat. Add 2 medium yellow onion, finely diced and sauté for about 5 minutes, or until translucent.
- Add aromatics: Add 2 serrano pepper (seeds in for heat, seeds out for mild), 8 garlic cloves, 2 tablespoons fresh grated ginger, and half of the 1 cups chopped cilantro. Sauté for 2–2m 30s.
- Bloom spices: Add 1 teaspoons turmeric, 2 teaspoons cumin, 2 tablespoons curry powder, 1 teaspoons garam masala, 2 teaspoons coconut or brown sugar, and 1 teaspoons salt. Stir well and let the flavors bloom for about 3 minutes.
- Add remaining ingredients: Stir in 3 cups red lentils, the crushed tomatoes, 2 coconut milk (15 oz cans), and 5 cups low sodium veggie broth (start with 5 cups; reserve up to 1 cup more for thinning if desired). Mix thoroughly to combine.
- Simmer: Bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes, stirring occasionally to prevent sticking.
- Adjust and serve: Taste and adjust salt and spice as desired. Add remaining 5 cups low sodium veggie broth if you prefer a thinner consistency — the curry will thicken further as it cools. Serve topped with remaining 1 cups chopped cilantro and red pepper flakes. Great over white rice or with steamed potatoes.