While we were in Yosemite last week, I ordered a red lentil curry one night for dinner and it was such a satisfying meal. Hearty, flavorful, comforting. I decided to try to recreate this dish in a really simple way. I didn't add too many veggies to the actual curry, but I served it with some easy steamed broccoli for some added nutrients and color. This is a really hearty vegetarian dish that comes together quickly!
Ingredients:
(serves 4)
1 yellow onion, diced
3 cloves garlic, minced
One 1-inch piece of ginger, minced or grated
1 1/2 cups red lentils, rinsed
1 1/2 tbsp red curry paste
2 tsp coconut oil
1 can full-fat coconut milk
1 15-oz can crushed tomatoes
2 cups veggie broth (or chicken broth)
Salt to taste
Directions:
Over medium heat, heat the coconut oil in a large saucepan. Add in the onions and a pinch of salt. Saute for 5 minutes and then add the garlic and ginger. Saute for 2 more minutes.
Stir in the curry paste for just about 30 seconds, until veggies are coated and it's starting to become fragrant.
Add in the lentils, crushed tomatoes, coconut milk, and broth. Bring to a boil and then reduce to a simmer with the lid off for 20-25 minutes, until lentils are tender. Be sure to stir every so often so nothing sticks to the bottom
Taste and add salt or a bit more curry paste if needed.
Serve with rice and a green veggie of your choice!
