Coconut Red Lentil Curry

We have cooked with curry paste here and there, but nothing really adventurous, so we decided to try this recipe out that I found on vegnews.com. What a surprise! I wasn't sure I was going to like it, but it was wonderful! It had just enough spice to be slightly spicy without overbearing, and had a great flavor.

 

Coconut Red Lentil Curry

Serves 4

Ingredients:

1 tablespoon unrefined, organic coconut oil
1 cup diced yellow onion
3 cloves garlic, minced
1 teaspoon sea salt
2 cups red lentils
2 cans organic coconut milk
4 to 6 cups water (enough to cover all ingredients)
1/2 cup diced carrot
1/2 cup diced celery
2 cups diced sweet potato
1 tablespoon minced fresh ginger
1 to 2 tablespoons curry powder
1/2 teaspoon cayenne
1/2 teaspoon fresh ground black pepper

 

 

 Directions:

 

1. Sauté onion in the coconut oil over medium heat for 2 minutes. Add the garlic and sea salt, stir, and cook for one minute more. 

 

2.  Add the lentils, coconut milk, water, and remaining ingredients. Cover and bring to a boil. 

 

3. Stir well, reduce heat to a simmer, cover and cook for 30-45 minutes more, until the lentils are cooked through and creamy. Add more salt and pepper to taste. 

 

 

Note: After cooking for about 45 minutes, it thickened up nicely. We thought about having it with rice, but there is already a lot of carbs in the curry. It was delicious without it =)