Coconut Curry Lentils

Coconut curry lentils are a simple and satisfying vegan meal. You can easily adapt this recipe to fit whatever vegetables happen to be in your fridge. The creamy texture and spice are a fantastic combination for a cleansing mid week meal. This makes an enormous quantity but freezes beautifully and can even be used as a delicious dip for entertaining guests. 

  • 1 Tbsp coconut or olive oil

  • 1 bag, dried green lentils

  • 1 large carrot, chopped

  • 1 large onion, chopped

  • 2 bell peppers, chopped

  • 1/2 head purple cabbage, chopped

  • 1 small sweet potato, chopped

  • 2 cans coconut milk

  • 1 large can crushed tomatoes

  • 1-3 cups water

  • 1 Tbsp honey

  • 1 Tbsp garlic powder

  • 1 Tbsp cumin

  • 1 Tbsp coriander

  • 1 tsp tumeric

  • 1/2 tsp chilli powder (or to taste)

  • 1 tsp sea salt

Heat a large stock pot over medium heat. Add the oil and sautée the carrot, onion, peppers, cabbage and sweet potato until slightly softened. Add all of the seasoning and continue to cook for 5 minutes. Incorporate the lentils, coating them in the spices. Add the coconut milk and tomatoes and reduce heat to a simmer. Add one cup of water and simmer, stirring every 10 minutes. Add water as needed. Cook for 30-40 minutes or until the lentils are soft and the curry is thick and creamy. 

curry lentils.jpg