Vegetarian Red Lentil Coconut Curry

Name: Vegetarian Red Lentil Coconut Curry
Total time: 80
Yield: 4
Ingredients: 1 cup red lentils; 2 tablespoons extra-virgin olive oil; 6 cloves garlic, minced; 2 medium carrots, chopped; 1 small onion, chopped; salt and ground black pepper to taste; 3 medium plum tomatoes, chopped; 2 cups vegetable stock; ½ (14 ounce) can coconut milk; 2 tablespoons red curry paste; 2 teaspoons curry powder; 1 teaspoon ground cumin; ½ teaspoon chili powder

Recipe by kitschykitch from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

4 servings

•

1 cup red lentils
•

2 tablespoons extra-virgin olive oil
•

6 cloves garlic, minced
•

2 medium carrots, chopped
•

1 small onion, chopped
•

salt and ground black pepper to taste
•

3 medium plum tomatoes, chopped

•

2 cups vegetable stock
•

½ (14 ounce) can coconut milk
•

2 tablespoons red curry paste
•

2 teaspoons curry powder
•

1 teaspoon ground cumin
•

½ teaspoon chili powder

Instructions

Rinse lentils with cold water until water runs clear. Drain and set aside.
Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and onion. Season with a pinch of salt and pepper to help vegetables release their liquid. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
Add tomatoes and another pinch of salt. Cook, stirring occasionally, for 3 minutes. Stir in vegetable stock and lentils. Increase heat to high and bring to a boil.
Reduce heat to low and cover. Simmer, stirring every so often, for 45 minutes. Stir in coconut milk, curry paste, curry powder, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Season with salt and pepper.