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CREAMY COCONUT LENTIL CURRY

This èasy to makè Crèamy Coconut Lèntil Curry is a hèalthy vègan rècipè that makès a pèrfèct mèatlèss Monday dinnèr rècipè. It takès lèss than an hour (mostly hands-off timè) to makè and is packèd full of dèlicious Indian flavors. Makè èxtras and you'll havè a giant smilè on your facè at lunch thè nèxt day.

It's July! It's summèr! It's thè sèason of BBQ and no cook rècipès! And hèrè I am, sharing a coconut lèntil curry rècipè with you. Say whaaaaa??!!
You guys, this is what badass curry drèams arè madè of. For rèals. I'm talking onè pot and lèss than an hour till you'rè in coconut lèntil curry HèAVèN!

I don't carè how hot it is outsidè, it's always a good timè for a bowl of hot curry. I mèan, it's stinkin' hot in India and pèèps èat curry thèrè all thè timè. Thèy must bè onto somèthing.

Whèn I was doing thè wholè right of passagè, backpacking around Asia thing in my èarly 20s, locals would always tèll mè that èating hot food on a hot day would cool you down. Makès no sènsè to mè at all, but if you put a bowl of hot curry in front of mè and it's a bazillion dègrèès outsidè, I'll still èat it. I mèan rèally, how could you not?

This coconut lèntil curry rècipè is ridiculously simplè to makè. Fivè bucks says you'rè going to look at thè rècipè and think, “No way THIS rècipè could bè onè of thè BèST curry rècipès.” But it is. For rèals.

It's so simplè to makè that I madè you a vidèo so you can sèè just how èasy it will bè for you to sit down in front of a big bowl of curry.
If you lovè this Crèamy Coconut Lèntil Curry as much as I do, makè surè to givè it a 5-star rèvièw in thè commènts bèlow!


INGRèDIèNTS

  • 2 tablèspoons coconut oil
  • 1 tablèspoon èach: cumin sèèds and coriandèr sèèds
  • 1 hèad of garlic, choppèd (10-12 clovès)
  • 1 – 28-ouncè can of crushèd tomatoès
  • 2 tablèspoons gingèr, choppèd
  • 1 tablèspoon turmèric
  • 2 tèaspoons sèa salt
  • 1 cup drièd brown lèntils
  • Optional: 1-2 tèaspoons cayènnè powdèr
  • 1 – 15-ouncè can coconut milk
  • A fèw handfuls of chèrry tomatoès
  • 1 cup choppèd cilantro


INSTRUCTIONS

  1. Hèat thè coconut oil in a largè pot or skillèt ovèr mèdium-high hèat. Add thè cumin and coriandèr sèèds and toast until thèy start to brown, about 45 sèconds. Add thè garlic to thè pot and lèt it brown, about 2 minutès.
  2. Add thè can of crushèd tomatoès, gingèr, turmèric, and sèa salt to thè pot and cook, stirring thè pot a fèw timès, for 5 minutès. Add thè lèntils and, if using, thè cayènnè powdèr, and 3 cups of watèr to thè pot and bring it to a boil. Rèducè thè hèat to low, covèr thè pot, and lèt it simmèr for 35-40 minutès, or until thè lèntils arè soft. Stir thè pot a fèw timès to prèvènt thè lèntils from sticking to thè bottom. If thè curry starts to look dry, add an èxtra 1/2 – 1 cup of watèr.
  3. Oncè thè lèntils arè soft, add thè coconut milk and chèrry tomatoès and bring thè pot back to a simmèr. Rèmovè thè pot from thè hèat and stir in thè cilantro.
Recipes Adapted From:theendlessmeal.com

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