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Coconut Red Lentil Curry

Ingredients

  • 2 tbsp coconut oil
  • 1 medium onion, finely chopped
  • 1 ½ tbsp finely chopped fresh ginger
  • 3 cloves of garlic, minced
  • 1 ½ tsp ground cumin
  • ¾ tsp ground coriander
  • 1 ½ tsp tumeric
  • Salt to taste
  • 1 fresh jalapeno, finely chopped (including seeds)
  • 1 large head of cauliflower, cut into florets
  • 2 c water
  • 1 ½ c dried red lentils
  • 1 (14-oz) can unsweetened coconut milk
  • 1 c loosely packed cilantro, chopped
  • 1 lime, cut into wedges (for serving)
  • Rice (optional), for serving

Instructions

  1. Heat the coconut oil in a large pot or dutch oven over medium heat. Add the onion and cook until slightly golden, about 5-6 minutes. Add the ginger and garlic and cook for about a minute, or until fragrant but not browned. Add the cumin, coriander, turmeric, a pinch of salt, and the jalapeno. Cook for another minute.

  2. Add the cauliflower and the water. Bring to a boil and then add the lentils and coconut milk. Reduce to a simmer and cook for about 20 minutes, or until the lentils and cauliflower are tender. Taste for seasoning and add additional salt if necessary. Serve with fresh cilantro, lime wedges, and rice.

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