Monthly Archives: October 2014

Veg, Coconut, and Lentils: O My!

lentil curry recipe

Veg, Coconut, and Lentils: O My!      (serves 4)  *all organic if possible

-1/2 cup red lentils soaked in cool water overnight**, drain and rinse before use

-1 yellow onion (chopped fine)

-4 garlic cloves (chopped fine)

-4 medium carrots (chopped to 1.5 cm rounds) *bite size

-1/2 eggplant (cut in cubes) *bite size

-1/2 cauliflower  (chopped rough) *bite size

-3 tbsp of curry powder or homemade

-salt to taste

-2 tbsp of coconut oil

-1 can full cream coconut milk

-1 can lite coconut milk

-1/2 cup water

-fresh coriander and watercress  for garnish *optional

-large pot

On med-high heat add the coconut oil to the pot and let heat for 1 min.  When melted and hot add the onion and sauté for 2 mins or until soft and fragrant.  Add the garlic and cook until fragrant.  Add the curry powder and combine with onion and garlic mixture, and sauté for 1 min.  Add the lentils and 1/2 cup of water.  Put the lid on and let cook for 5-10 mins or until soft. Add the all the veg, except coriander and watercress, and stir until thoroughly combined.  Add the coconut milks and stir.  Set stove to simmer on low heat with lid half on. Let this cook now for about 30 mins, or until veg is tender.  Add salt to taste. Serve hot in individual bowls and add fresh rough chopped coriander and watercress as garnish, and your done!  This is a very simple curry recipe that I think anyone could make.  It’s creamy and full of healthy veggies!  Add cayenne or chillies if you like it  a bit hotter.  Can be served with quinoa, brown rice, wild rice, or sweet/white potato, its up to you! Thanks and enjoy!!   Be aware and eat with care 🙂