Coconut lentil curry

Ingredients

• 1 tbsp coconut oil
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 head garlic (10–12 cloves), chopped
• 28 oz crushed tomatoes
• 2 tbsp ginger, chopped
• 1 tbsp turmeric
• 2 tsp sea salt
• 1 cup dried brown lentils
• 1–2 tsp cayenne pepper (optional)
• 2 cups water
• 15 oz coconut milk
• Handful cherry tomatoes
• 1 cup cilantro, chopped

Utensils

• Large skillet
• Wooden spoon
• Knife and cutting board

Information

• Cost: $$
• Prep & cook time: ~1h
• Yield: 6 servings (≈300 g each)

Preparation Method

1. Heat oil in skillet. Toast cumin and coriander seeds (~45 seconds). Add garlic and sauté until golden.
2. Add crushed tomatoes, ginger, turmeric, and salt. Cook 5 min.
3. Stir in lentils, cayenne, and water. Boil, then cover and simmer 35–40 min until lentils are soft. Add water if needed.
4. Stir in coconut milk and cherry tomatoes. Simmer briefly.
5. Remove from heat, stir in cilantro, and serve.