Coconut Lentil Curry

Ingredients

Servings:

1–2 tbsp.

coconut oil

medium onion, diced 

garlic cloves, rough chopped (3–4 tablespoons) 

2 tbsp.

ginger root, finely chopped 

450 g. / 2 cups

carrots, diced (or sub 1 cup celery) 

1 tbsp.

cumin

2 tsp.

coriander

2 tsp.

salt 

1.5 tsp.

ground turmeric 

1 tsp.

paprika

1 tsp.

garam masala 

0.5 tsp.

nutmeg 

0.25 - 0.75 tsp.

cayenne pepper (or chili flakes)

1 tbsp.

tomato paste

500 ml. / 2 cups

water 

200 g. / 1 cup

brown lentils

1 can

coconut milk full fat (400 ml. / 13.5 oz)

Optional: add 1 teaspoon black mustard seeds and 1 teaspoon fennel seeds. 

This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meatless weeknight dinner recipe.

Instruction

Peel and dice onions and carrots. Peel and mince garlic and ginger. Heat up the pressure cooker using Sauté mode and add oil. Once heated add the onion.

Sauté until fragrant, for about 3 minutes. Then add the garlic, ginger, carrot, and Sauté 3 more minutes while stirring. 

Add all the spices, salt and tomato paste, stir for 1 minute. Add the water and scrape up any browned bits from the bottom of the pan.

Add the brown lentils, give a stir and cook using Pressure Cooking mode on high pressure for 10 minutes.

Once the lentils are cooked, and the pressure is released, stir in coconut milk. Season to taste with salt, add more if necessary and add more garam masala to taste, or chili flakes. The curry will thicken slightly as it cools. 

Serve over a bed of baby spinach, over basmati rice. Enjoy your dish!