Ingredients
-
2 Cups Red Lentils
-
4 Cups Veggie Broth
-
.5 Medium Onion
-
2 Cloves Garlic
-
1.5 Tablespoons Red Curry Paste
-
1.5 Teaspoons Garam Masala
-
1.5 Teaspoons Tumeric
-
1 Teaspoon Ginger Powder
-
2 Teaspoons Veggie Stock Base
-
1 13.5 Ounce Can Full-Fat Coconut Milk
-
4 Servings of Cooked Jasmine Rice
-
Optional
-
4 Tablespoons Butter
-
4-6 Pieces of Naan
Directions
- Prepare Ingredients: Finely chop the onion. Mince the garlic. Prepare rice according to package directions.
- Cook Lentils: Combine lentils and broth into a medium-sized saucepan. Cover and bring to a simmer over medium-low heat and cook for 10 minutes.
- Prepare Sauce: While the lentils are cooking, heat a large frying pan over medium-high heat. Add a small amount of oil then add onion and garlic and saute for 3-4 minutes until the onion becomes translucent. Add the curry paste, ginger powder, garam masala, and veggie stock base. Cook and stir for 2-3 minutes until everything is mixed well and is very fragrant. Add the pre-cooked lentils and stir everything together. There should be a small amount of liquid left with the lentils but if not, add 1/4 – 1/2 cup of broth or water to ensure the sauce distributes evenly over the lentils.
- Finish Lentils: Add in coconut milk and stir to combine. Bring the mixture to a simmer and remove it from the heat. Add in butter (if using) and stir until melted.
- Serve: Serve one serving of rice and a large scoop of the lentils in a bowl or deep plate. Naan and/or pita bread go very well with this dish but it can also be eaten as is.
Meal Prep Tip:
Store the rice and lentils in separate containers and heat them each up separately before combining them. This recipe will last in the fridge for 4-5 days and can also be frozen for 4-6 months.
* I get commissions for purchases made through links in this post.
(Visited 487 times, 1 visits today)
