Creamy Lentil Coconut Curry

Food, Health, Lifestyle

I make curry in the freezing cold and peak humidity of summer, the spices will have you breaking a sweat, but the comfort and nourishment of this dish makes it a good idea on just about any day. This dish can feed plenty or be packed and you will have leftovers for dayssss and it’s budget friendly.

So here are the ingredients, most of which are plants:

The Basics

2 tablespoons of your oil of choice. (I use coconut oil for more coco taste)

1 head of garlic (Chopped, 8-12 Cloves)

1.5 cup onions (Thin Slices)

2 scallions (chop bulb and shoots)

2 cups potatoes (I love the taste Japanese sweet potatoes give the dish, but you can mix a variety of potatoes of your choice.)

2 cup veggie Stock

2 teaspoons sea salt

1 cup lentils (Any variety)

1 15-ounce can of coco milk

1 15-ounce can of coco cream

Add What You Love (mix and match the veggies, I will share with you my favorite combination)

1 cup broccoli florets

1 cup red pepper (Sliced)

2 cup kale (Chopped)

2-3 tomatoes

Spice it up

2 tablespoons ginger (Chopped)

2-3 tablespoons curry

1 cup chopped cilantro

INSTRUCTIONS:

  1. Heat oil in large skillet while adding your garlic, scallions & onions until soft
  2. Add the potatoes & veggie stock & let simmer for about 15 minutes
  3. Once potatoes are semi-soft, add the lentils & sea salt, simmer for 10 minutes
  4. Spice it up! add ginger &curry mix in well
  5. Add the veggies that take more time to cook first(broccoli & red pepper) and more veggie stock if you need, simmer for 10 minutes
  6. Mix in your coco milk & cream, this is where the flavor blends with texture
  7. Now add your softer veggies(kale & tomato) lower the heat and simmer for 5 minutes or more if needed, once fully cooked, remove from heat & mix in cilantro
  8. Taste test: make sure the veggies are soft, the spice is on par & add time or ingredients to adjust to your taste
  9. Serve once done & store the rest for leftovers!