Ready for your quick any-time curry? This is perfect when you’re cold, tired and hungry or just don’t feel like cooking but know you should. Add steamed rice or riced cauliflower or a simple salad to complete this meal.
Coconut Lentil Curry Recipe
1 1/2 cups yellow lentils rinsed & drained
4 cups water
1 tbls EVOO or coconut oil
1 clove garlic
2-3 finely chopped ginger (or grated)
1 tsp Muskoka Pantry sea salt (or ginger-infused sea salt)
1 tbls Muskoka Pantry’s Indian curry powder
1- 1/2 cups coconut milk
coconut sugar or sweetener to taste
1-2 tbls lime juice
2-3 carrots diced
Bring water to a boil, add chopped carrots and cook for 7 minutes; add rinsed lentils. Cook an additional 4-5 min. Don’t overcook lentils. 🙁
In a separate pan briefly fry garlic, and ginger until scented. Add salt, curry powder and cook for 1 min.
Lower heat and add *Coconut milk and sugar, stir to combine.
Drain cooked carrots and lentils. *Take 1/4 of carrot and lentil mixture and cool. Once safely cooled add to blender to gently blend. Add this puree AND the unblended lentils to the coconut milk and seasonings.
Season again to taste with sea salt, curry or sugar. Add lime juice and serve with cooked rice or riced cauliflower.
Top with a heaping of cilantro. Or don’t. You choose! Enjoy!
- You don’t have to blend the carrots and lentils.
- If you don’t have coconut milk you can substitute vegetable broth, blending the carrots and lentils will make the dish more creamy