Easy Lentil Curry
A great source of plant-based fibre and protein, lentils readily absorb sauces and seasonings, making them an ideal base for curries. Here’s a flavourful recipe, that’s quick and easy to put together. Feel free to use any vegetables you have on hand.
- 1 can Chantal Organics Lentils
- 1 onion, finely diced
- 1 tsp turmeric powder
- 1 small piece ginger, peeled and grated
- 1 tsp cumin seeds
- 1 tsp caraway seeds
- ½ tsp ground coriander seeds
- 2 garlic cloves, minced
- 1 cup Chantal Organics Tomatoes Chopped
- 2 cups water
- 1 carrot, chopped
- Handful of green beans, chopped
- 1 can Chantal Organics Coconut Milk
- 2 tsp fresh lemon juice
- Salt & Pepper to taste
- 1 cup brown or white rice
Step 1 .
Cook rice according to packet instructions.
While rice is cooking, heat the coconut oil in a medium pot, add the spices and fry for 2 minutes.
Add onion and cook for three minutes over low heat, stirring frequently, until translucent.
Add garlic and lentils then mix to combine and cook for a further two minutes, stirring frequently.
Add chopped tomatoes, water and vegetables, then bring to boil, reduce heat and simmer about 10 minutes.
Add coconut milk, lemon juice, and season to taste with salt and pepper. Heat through.
Divide into bowls and serve on a bed of brown rice and top with a dollop of coconut yoghurt.
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