RECIPE | ‘Creamy Coconut Lentil Curry’
* 2 tbsp coconut oil
* 1 tbsp cumin seeds
* 1 tbsp coriander seeds
* 2 tbsp chopped garlic
* 2 small cans of crushed tomatoes
* 2 tbsp chopped ginger
* 1 tbsp turmeric
* 2 tsp sea salt
* 1 cup lentils
* 1 can coconut milk
* 1 cup chopped corriander
1. Heat the coconut oil in a large pot over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and stir until fragrant.
3. Add the crushed tomatoes, ginger and salt, stirring for 5 minutes. Add the lentils and cover with water, bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
4. Once the lentils are soft, add the coconut milk and bring the pot back to a simmer. Remove the pot from the heat and stir in the corriander.
Serve with steamed rice & naan bread or papadums