Coconut Lentil Curry
A staple in vegan kitchens, curries are quick to whip up. If you keep cooked lentils around, you could have dinner on the table in less than 30 minutes.
Prep Time: 00:15
Cook Time: 00:10
lentils for two, cooked
half an onion, finely diced
carrot, thinly sliced
2 Small tomatoes, roughly diced
curry to taste
coconut milk, a cup full
1"Sauté" onions in a bit of water. This cuts out added fats and tastes just the same!
2When the onions are soft, add the carrots. Cook until warmed through, but still crunchy
3Add the tomatoes, lentils, curry, and coconut milk. Heat until boiling.
4If the curry is too thick, add water or soy milk. Don't add too much coconut milk! The taste won't go away and you can keep the meal healthy by not overdoing it.
If you like, serve with rice and greens. If you want a bit more warmth, feel free to add pepper paste. The beauty of curry is its adaptability. See what you like.
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