This recipe was a fun one to try because I love curry and have never made it before. I had a can of coconut milk to use up after a failed attempt to make coconut whipped cream, so I decided to use it for this instead. I got inspiration from a few recipes and kind of combined them all into one. It came out really great!
This recipe is inspired by the Oh She Glows cookbook Creamy Vegetable Curry and Angela's coconut curry on the blog a while back.
Serves about 4-5
For this recipe, you will need:
1 tbsp coconut oil
2 carrots, chopped
1 sweet potato, chopped
1 large tomato, chopped
1 small onion or half large onion, chopped
1/2 large green pepper (or the whole pepper), chopped
5 cups vegetable stock
1 cup uncooked lentils
1 cup coconut milk
1 tsp fresh grated ginger
1 tsp turmeric
1/4 tsp cinnamon
2 tbsp curry powder
1 tsp chopped garlic
1 tsp salt, to taste
1. Place onion, garlic, curry powder, and ginger in pan and heat on medium high heat until onion is translucent.
2. Add in pepper, carrots, sweet potato, and tomato and cook for another five minutes.
3. Add in the coconut milk, salt, cinnamon, turmeric, and half of the vegetable stock.
4. Cook the veggies for about 15 minutes. When the liquid is mostly absorbed and the veggies are mostly cooked, add in the remaining vegetable stock and the lentils and cook on low heat until the lentils and veggies are soft and the flavors have combined. I would say about another 20 minutes, but taste as you go along and cook more or less depending on how soft you want the veggies.
5. Serve and enjoy! I would recommend serving it over some brown rice or with some Mary's Crackers for dipping. It was really good!
Note: You can also cook the lentils in a separate pot using whatever cooking directions are on the packaging and then add the lentils to the cooked vegetable mixture. I did it all in one pot to save some dishes.
If there are other veggies you would like to add, go ahead! This can be custom-made with whatever you like :)
If you need more liquid while cooking the veggies and lentils, add water or more vegetable stock as needed.
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