Hearty and Comforting!
This delicious indian flavor dish is not only vegan and healthy but it is also super easy to make.
You will need the following:
2 tablespoons coconut oil
1 tablespoon each: cumin seeds and coriander seeds
1 head of garlic, chopped (10–12 cloves)
1 can of tomato paste
2 tablespoons ginger, chopped
1 tablespoon turmeric
2 teaspoons sea salt
1 cup of dried lentils (i prefer the baby lentils)
1–2 teaspoons cayenne powder, optional
3 cups of water
1 15-ounce can of coconut milk
1/2 cup of cubed tomatoes
1/2 cup of cubed carrots
1/2 cup of sweet potato
1/2 cup of cubed pumpkin
Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
Add the can of tomato paste, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils, carrots and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Add the sweet potato and pumpkin.
Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
4. Once the lentils are soft and the curry is thick, add the coconut milk and tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir. Add salt and black pepper to taste.
Serve with Basmati Brown Rice.