My first attempt at a vegan meal. Have I mentioned how much my family and I love Indian food? All the spices and smells just make my heart happy. I searched Pinterest for curried lentil recipes and found a really good base for a starter recipe. Served with store bough naan cause if something is good and done, I don’t see the need to reinvent it. I literally had to pull the pot away from Steve and the kids so we would have dinner for the next day. This one is a pretty much throw everything in a pot kinda meal. I was experimenting with the hyperlapse function so there’s a fun video below that is not a tutorial by any means. Think of it more as a flash demonstration. Have fun with the recipe and I hope you enjoy!
INGREDIENTS
3 tbsp coconut oil
2 tbsp minced garlic cloves
1/2 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp cumin powder
5 cloves
1.5 tbsp minced ginger
1 onion, finely chopped
4 tbsp curry powder (we use mild)
1/2 tsp turmeric powder
2 tsp salt
1/2 tsp black pepper
15 oz can or 1 cup dry lentils
14 oz coconut milk , full fat
14 oz can tomato puree
1/2 cup sugar
3 cups water
1/2 cup cilantro , finely chopped
INSTRUCTIONS
- Heat coconut oil in a pot over medium heat.
- Slowly cook onion, garlic and ginger for 10 minutes stirring until translucent and fragrant.
- Turn heat up to high, add curry powder, garam masala, coriander, cumin and turmeric and stir for 1 1/2 minutes.
- Add remaining ingredients, stir and bring to simmer.
- Place the lid on, adjust heat to low and let simmer for 40 minutes.
- Remove the lid and simmer to desired thickness (approximately 10 to 15 minutes).
- Taste and add more sugar if needed.
- Sprinkle with cilantro and serve with side of naan.
