Total time 1hr | Serves 4 | Mild
Sweet Coconut Lentil Curry
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Large pan
Ingredients
3 tbsp coconut oil
1 small onion diced
2 tsp garlic minced
3 tbsp ginger minced
350ml water
150ml vegetable stock
400ml tin full fat coconut milk
1 cup dried red lentils (200g)
1 lime juice & grated zest
2 tbsp brown sugar
1 medium carrot grated (100g)
1 medium red capsicum thinly sliced (150g). OR use vegetables and plant-based substitutes as you choose
Instructions
SEAR: Heat 3 tbsp of coconut oil in a large pan set to a medium heat. Add the onion and fry for 4-5mins until it starts to brown. Add the garlic & ginger and stir for 1min. Now empty in spice Pack 1. Stir continuously for 2mins splashing in 1 or 2 tbsp water if needed to keep some moisture.
SAUCE: Stir in the water, stock, coconut milk, lentils, lime juice, lime zest and sugar.
SIMMER: Bring to a gentle boil, then turn to a medium/low heat and place the lid on. While stirring occasionally, it should be bubbling for 30mins. Then add the capsicum and carrots and continue cooking for another 8-10mins with the lid still on.
SERVE: Check the lentils are soft then serve with rice. Fabulous with naan bread.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.