This is one of my faves. Easy to make and so delish. If you don’t want to go vegetarian, then use chicken breast strips or beef instead.
Enjoy!
Lentil Coconut Curry
Ingredients:
-
1 tsp Coconut oil
-
Yellow Onion (large, chopped)
-
2 Garlic (clove, minced)
-
1 tbsp Ginger (peeled and grated)
-
2 tbsps Curry Powder
-
1 tsp Cumin
-
1/2 tsp Sea Salt
-
1/4 tsp Red Pepper Flakes
-
2 lime, juiced
-
1/2 cup Organic Vegetable Broth
-
1 cup Organic Coconut Milk (from the can)
-
2 1/2 cups Lentils (cooked)
-
1/2 cup Cilantro (optional, roughly chopped)
-
3 cups Kale (deribbed & chopped finely)
-
2 tsp maple syrup
In a large skillet, heat oil over medium heat. Add the onions, garlic and ginger to the pot, stirring and sautéing for 3 to 5 minutes until the onions begin to soften.
Stir in all of the curry powder, cumin, salt and red pepper flakes and continue to cook for a minute until the spices become fragrant.
Add the lime juice and vegetable stock. Scrape any browned bits off the bottom of the pan. Then add the coconut milk, lentils and stir to combine. Add the kale.
Bring the curry to a gentle boil then reduce heat and simmer for 15 minutes.
When the curry has thickened slightly, stir in the maple syrup.
Serve with rice, over a bed of spaghetti squash or with zucchini noodles and enjoy!
