An easy, fast, healthy, and hearty recipe that it easy for kids to learn. Keeps the soul warm on cold winter nights with the delicious flavors!
Ingredients
1 tablespoon coconut oil
1 tablespoon each: cumin seeds and coriander seeds
1 head of garlic, chopped (10–12cloves)
1 28-ounce can of crushed tomatoes
2 tablespoons ginger, chopped
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried brown lentils
1–2 teaspoons cayenne powder, optional
5 cups of water
1 15-ounce can coconut milk (whole)
A few handfuls of cherry tomatoes
1 cup chopped cilantro
1 cup white rice
Directions
Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
While lentil are cooking make rice. Add 2 ½ cups of water and bring to a boil on high heat. Once boiling add rice and cover with a lid. Turn down to medium heat and cook for 20 minutes.
Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
Serve curry on top of rice, and add extra cilantro to garnish. Then enjoy!