Never A Dhal Moment: Lentil Coconut Curry
Yet another curry recipe to add to your repertoire. Dahl recipes are typically lower prep time for curries and contain lentils. If you’d made my curries in the past, you understand how addicting they can be. These easy one-pot meals can be as simple or as complex as you need. Utilize what’s in your pantry to adapt this recipe and make it your own! Serve this with warm naan bread (they now make gluten-free options) and a side salad of cucumber and cherry tomatoes to stick with the Mediterranean tastes. You can eat the curry on its own, or, pour over brown rice (I used cauliflower rice).
Never A Dhal Moment: Lentil Coconut Curry
Serves 4
- 3 tbsp coconut oil
- 2 tbsp cumin
- 2 tbsp turmeric
- 10 garlic cloves, chopped
- 1/4 cup of fresh ginger, chopped
- 1 can of crushed tomatoes
- 1 cup red lentils
- 2 cups spinach
- 3 cups water
- 1 can of full-fat coconut milk
- 1 cup cherry tomatoes
- 3 limes
- 1 cup chopped cilantro
- 1 cup bean sprouts
- salt and pepper to taste
Method
- In a large soup pot, add the coconut oil over medium heat. Add garlic, crushed canned tomatoes, ginger, cumin, and turmeric. Cook for 5 minutes then add lentils and 3 cups of water. Bring the pot to a boil then reduce the heat to low. Cover the pot with a lid and let simmer for 35-40 minutes. Add salt and pepper to taste and stir occasionally.
- When lentils are soft and the mixture is thick. Add the can of coconut milk and additional cherry tomatoes. Stir in cilantro and spinach until wilted. Separate into bowls and top with bean sprouts.
- Serve as is or pour over cooked rice.
