Lentil Coconut Curry

Original Recipe

https://www.theendlessmeal.com/creamy-coconut-lentil-curry/

Recipe

  • 2 tbsp oil

  • 1 tbsp cumin

  • 1 tbsp coriander

  • 1 onion

  • 5 cloves garlic

  • 28 oz crushed tomatoes

  • 2 tbsp ginger

  • 1 tbsp turmeric

  • 2 tsp salt

  • 1 cup lentils

  • 18 oz chickpeas

  • 1 tsp cayenne powder

  • 15 oz coconut milk

  • A few handfuls of cherry tomatoes

  • 1 cup peanuts

Instructions

  1. Heat the 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 and onion to the pot and let it brown, about 2 minutes.

  2. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and the cayenne powder, and 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 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. Add the chick peas halfway through. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.

  3. 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.