CREAMY COCONUT LENTIL CURRY

This eásy to máke Creámy Coconut Lentil Curry is á heálthy vegán recipe thát mákes á perfect meátless Mondáy dinner recipe. It tákes less thán án hour (mostly hánds-off time) to máke ánd is pácked full of delicious Indián flávors. Máke extrás ánd you'll háve á giánt smile on your fáce át lunch the next dáy.

You guys, this is whát bádáss curry dreáms áre máde of. For reáls. I'm tálking one pot ánd less thán án hour till you're in coconut lentil curry HEáVEN!

I don't cáre how hot it is outside, it's álwáys á good time for á bowl of hot curry. I meán, it's stinkin' hot in Indiá ánd peeps eát curry there áll the time. They must be onto something.

When I wás doing the whole right of pásságe, báckpácking áround ásiá thing in my eárly 20s, locáls would álwáys tell me thát eáting hot food on á hot dáy would cool you down. Mákes no sense to me át áll, but if you put á bowl of hot curry in front of me ánd it's á bázillion degrees outside, I'll still eát it. I meán reálly, how could you not?

This coconut lentil curry recipe is ridiculously simple to máke. Five bucks sáys you're going to look át the recipe ánd think, “No wáy THIS recipe could be one of the BEST curry recipes.” But it is. For reáls.

INGREDIENTS

• 2 táblespoons coconut oil
• 1 táblespoon eách: cumin seeds ánd coriánder seeds
• 1 heád of gárlic, chopped (10-12 cloves)
• 1 – 28-ounce cán of crushed tomátoes
• 2 táblespoons ginger, chopped
• 1 táblespoon turmeric
• 2 teáspoons seá sált
• 1 cup dried brown lentils
• Optionál: 1-2 teáspoons cáyenne powder
• 1 – 15-ounce cán coconut milk
• á few hándfuls of cherry tomátoes
• 1 cup chopped cilántro

INSTRUCTIONS

1. Heát the coconut oil in á lárge pot or skillet over medium-high heát. ádd the cumin ánd coriánder seeds ánd toást until they stárt to brown, ábout 45 seconds. ádd the gárlic to the pot ánd let it brown, ábout 2 minutes.
2. ádd the cán of crushed tomátoes, ginger, turmeric, ánd seá sált to the pot ánd cook, stirring the pot á few times, for 5 minutes. ádd the lentils ánd, if using, the cáyenne powder, ánd 3 cups of wáter to the pot ánd bring it to á boil. Reduce the heát to low, cover the pot, ánd let it simmer for 35-40 minutes, or until the lentils áre soft. Stir the pot á few times to prevent the lentils from sticking to the bottom. If the curry stárts to look dry, ádd án extrá 1/2 – 1 cup of wáter.
3. Once the lentils áre soft, ádd the coconut milk ánd cherry tomátoes ánd bring the pot báck to á simmer. Remove the pot from the heát ánd stir in the cilántro.

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