Coconut Lentil Curry (Print Version)
# Ingredients:
01 -
2 cups of coconut milk (500ml).
02 -
1 large zucchini.
03 -
3 medium-sized carrots.
04 -
1 yellow or white onion.
05 -
1 teaspoon of ground turmeric.
06 -
1/2 tsp ground coriander.
07 -
A pinch of cinnamon (about 1/4 tsp).
08 -
1/3 teaspoon of cumin powder.
09 -
A dash of salt and some black pepper.
10 -
250 grams of green lentils (about 1 1/4 cups).
11 -
4 cups of vegetable broth (600ml).
12 -
1 clove of garlic.
13 -
1 tablespoon of tomato paste.
14 -
1 teaspoon of curry powder.
# Instructions:
01 -
Chop up the onion and garlic finely. Heat olive oil in a big skillet, toss in the onion and garlic, and cook them until soft.
02 -
Mix in the tomato paste and your spices. Stir it all around for about five minutes. Then add the diced carrots and zucchini.
03 -
Rinse the lentils well, throw them into the skillet along with the vegetable broth, and cook with the lid on for 20 minutes. After, pour in the coconut milk and let it all simmer for another 15-20 minutes.
04 -
Check if the lentils are fully cooked and adjust the seasoning to your taste. Serve the curry with some basmati rice.
# Notes:
01 -
This vegetarian curry is a protein-rich meal thanks to the lentils. The coconut milk makes it creamy and adds a hint of sweetness.