Easy, creamy coconut curry!
Hello you lovely beans!!
I’m back with another recipe for you! As mentioned in my introduction post, I love keeping ingredients as cheap and simple as possible… therefore, lentils are a key staple to my diet. When you buy in bulk or in the right places, they are relatively cheap and so so versatile.
So, although the weather is warming up a bit (yes!), I want to take advantage of us still having a few gloomy days to share this warming, comforting coconut curry with you. Its really simple, and like I love, yields quite a lot so really sets me up for meal prep during the busy uni days.
I hope you’re keeping well, and happy spring!
- 2 tbsp of oil of choice
- 2 tbsp curry powder
- 4/5 cloves of garlic
- 1 tin of chopped tomatoes
- ½ tbsp tumeric
- Salt to taste
- Stock cube (and 3 cups of boiled water)
- 1.5 cup of red lentils
- Fresh coriander
- Two red onions
- Start by dicing the onion, crushing the garlic and adding to a hot pan with oil to start sweating.
- Add curry powder, turmeric, salt and chopped tomatoes to the pan.
- Boil kettle and use the water to prepare 1 stock cube in 3 cups of water.
- Add lentils to the pot, followed by the prepared stock cube.
- Reduce to a medium heat and leave everything to simmer, for about 30 minutes or until the lentils are soft.
- At this point, stir in the can of coconut milk and bring the pot back up to a high simmer.
- Add fresh coriander and serve with grain of choice.
I hope this recipe serves you well and let me know if you try it out!
Have a good one.