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Coconut Lentil Curry Recipe

Name: Coconut Lentil Curry
Yield: 4
Ingredients: 1 cup black lentils; 2 cups water; 1 1/2 tablespoons olive oil; Half onion (, chopped); 2 Carrots (, chopped); 1 tablespoon red curry paste ((store-bought is great)); 1 3/4 cups (about 400 ml) coconut milk; 1 1/2 teaspoons ground cinnamon; 1 tablespoon curry powder; 1-2 tablespoons butter (, optional (for a non-vegan dish)); Salt and pepper (, to taste)

Pretty. Simple. Sweet.

Ingredients

1 cup black lentils

2 cups water

1 1/2 tablespoons olive oil

Half onion (, chopped)

2 Carrots (, chopped)

1 tablespoon red curry paste ((store-bought is great))

1 3/4 cups (about 400 ml) coconut milk

1 1/2 teaspoons ground cinnamon

1 tablespoon curry powder

1-2 tablespoons butter (, optional (for a non-vegan dish))

Salt and pepper (, to taste)

Method

In a medium saucepan, bring lentils and water to a boil (don't add salt). Reduce heat to low, cover, and cook for 15-20 minutes until the water has been absorbed and the lentils are tender but hold their shape.

Heat olive oil in a large skillet over medium heat. Add onion and carrots and sauté for 10 minutes or until vegetables begin to soften. Add curry paste, coconut milk, cinnamon, curry powder, and butter if you like, and let simmer until desired consistency. Season with salt and pepper. Add the lentils, and heat through, then remove from heat. Serve warm over rice, with a dollop of yogurt, if desired.

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