Disclaimer: this recipe looks awful but tastes amazing. I made it one Sunday after church when it was cold/windy and I wanted something hot, but more substantial than soup. Enter: CURRY!
If you’ve ever been to my house for dinner, I’ve probably made you curry, either with chicken or chickpeas. But this recipe uses the humble lentil- cheap, easy, and satisfying (enter Michael Scott joke here).
This recipe is pretty quick to make, especially if you have a rice cooker, and the leftovers make a great lunch for the next day. Just be sure to use regular coconut milk instead of light, because that’s what makes everything so creamy and delicious. Hope you enjoy!
-1-2 tablespoons coconut oil
-1 small onion, chopped
-1-2 inches ginger, chopped
-1 cup dry lentils
-1 cup chopped carrots
-1 can diced tomatoes
-1 can full fat coconut milk
-1 tablespoon curry powder
-1 teaspoon of turmeric if you have it, because it’s supposed to be good for you and why not?
-salt to taste
1. Cook dry lentils as directed (I cooked them along with the carrots + 3 cups water in my rice cooker, which is magic)
2. Sauté onions and ginger in a big pot with some coconut oil (cook the carrots here too if you aren’t cooking them with the lentils)
3. Add tomatoes, coconut milk, curry powder, turmeric, and salt to pot; boil for a quick sec
4. Add cooked lentils and carrots
5. Simmer for ~10 min
P.S. For best results, serve over basmati rice!