Creamy Coconut Lentil Curry
Curries can be intimidating, but we keep things simple and delicious with this lentil curry recipe. Have any random extra veggies laying around? This dish is a perfect way to empty out the fridge.
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- 15 mins
- 30 mins
- 4oz lentils
- 1/2 onion
- 1/2 head cauliflower
- 4oz frozen peas + carrots
- 16oz canned tomatoes
- 1/2 avocado
- 1/2 cup white rice (basmati or jasmine)
- 8oz lentils
- 1 onion
- 1 head cauliflower
- 8oz frozen peas + carrots
- 32oz canned tomatoes
- 1 avocado
- 1 cup white rice (basmati or jasmine)
- Chop the onion and cauliflower into bite-sized pieces
- Heat a large pan with cooking oil and add in the chopped veggies; season with salt + pepper
- Cook for about 7-10 minutes, until onions are translucent and the cauliflower develops some color
- While the veggies are cooking, get the rice started. Follow the package instructions, as every type rice is a little different, but it will typically be 1 part rice to 1.5 parts water. Bring to a boil, add in a small slice of butter and pinch of salt (optional), cover, reduce heat to low, and let simmer for about 15 minutes.
- Once the onion and cauliflower are just about finished, add in the lentils and peas + carrots, and saute for 1-2 minutes
- Open up the cans of tomatoes and coconut milk (give the can of milk a good shake before opening) and add them into the pan. Season generously with curry powder and salt+pepper, and give everything a big stir.
- Raise the heat to high and bring to a boil, then reduce heat to low, cover with a lid, and let simmer for at least 15 minutes (the longer it simmers, the more flavorful it will be). Taste the curry as it simmers and add more spices as necessary.
- Once everything is ready, serve the curry and rice together and finish with fresh cilantro, a squeeze of lime, and avocado.
- The longer you let the curry simmer the better, so feel free to start cooking early and let the flavors develop over time
- Curry keeps great in the fridge (some argue it's even better the next day!) so don't be afraid to cook extras
- Wondering what type of cooking oil to use? Olive oil, coconut oil, peanut oil, or butter all work great. They each have their own distinct flavors - experiment to see which ones you like in different recipes!