This èasy to makè Crèamy Coconut Lèntil Curry is a hèalthy vègan rècipè that makès a pèrfèct Mèatlèss Monday dinnèr rècipè. It takès lèss than an hour (mostly hands-off timè) to makè and is packèd full of dèlicious Indian flavors. Makè èxtras and you'll havè a giant smilè on your facè at lunch thè nèxt day.
INGRèDIèNTS
- 2 tablèspoons coconut oil
- 1 tablèspoon èach: cumin sèèds and coriandèr sèèds
- 1 hèad of garlic, choppèd (10-12 clovès)
- 1 – 28-ouncè can of crushèd tomatoès
- 2 tablèspoons gingèr, choppèd
- 1 tablèspoon turmèric
- 2 tèaspoons sèa salt
- 1 cup drièd brown lèntils
- Optional: 1-2 tèaspoons cayènnè powdèr
- 1 – 15-ouncè can coconut milk
- A fèw handfuls of chèrry tomatoès
- 1 cup choppèd cilantro
INSTRUCTIONS
- Hèat thè coconut oil in a largè pot or skillèt ovèr mèdium-high hèat. Add thè cumin and coriandèr sèèds and toast until thèy start to brown, about 45 sèconds. Add thè garlic to thè pot and lèt it brown, about 2 minutès.
- Add thè can of crushèd tomatoès, gingèr, turmèric, and sèa salt to thè pot and cook, stirring thè pot a fèw timès, for 5 minutès. Add thè lèntils and, if using, thè cayènnè powdèr, and 3 cups of watèr to thè pot and bring it to a boil. Rèducè thè hèat to low, covèr thè pot, and lèt it simmèr for 35-40 minutès, or until thè lèntils arè soft. Stir thè pot a fèw timès to prèvènt thè lèntils from sticking to thè bottom. If thè curry starts to look dry, add an èxtra 1/2 – 1 cup of watèr.
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Full Recipe >> theendlessmeal.com
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