Name: Creamy Lentil Curry
Ingredients: 1 Teaspoon Vegetable Oil; 1 Medium yellow onion (peeled and diced); 4 Cloves garlic minced (about 4 teaspoons)); 1 Teaspoon of Mild Mustard (I used mustard powder); 1 Teaspoon Turmeric; 1/2 Teaspoon ground coriander; 1 Teaspoon cumin; 1 Teaspoon Mild Curry Powder; salt to taste; 2/3 Cup Tomato Paste 400ml; 1 Can Coconut Cream; 1 Cup Dry Uncooked Lentils (I used yellow as the end result is a yellow curry); Mint (to garnish (optional)); 3 Cups Boiling Water

Creamy Lentil Curry

Print Recipe

Course: Side

Cuisine: Vegan

Ingredients Method Notes

Ingredients

1 Teaspoon Vegetable Oil
1 Medium yellow onion peeled and diced
4 Cloves garlic minced about 4 teaspoons)
1 Teaspoon of Mild Mustard I used mustard powder
1 Teaspoon Turmeric
1/2 Teaspoon ground coriander
1 Teaspoon cumin
1 Teaspoon Mild Curry Powder
salt to taste
2/3 Cup Tomato Paste 400ml
1 Can Coconut Cream
1 Cup Dry Uncooked Lentils I used yellow as the end result is a yellow curry
Mint (to garnish optional)
3 Cups Boiling Water

Method

Sauté onions and garlic in heated oil
Add the mustard, turmeric, coriander, cumin, and curry powder stirring in with the sautéed vegetables.
Stir in your tomato paste and coconut cream, and heat for a minute or two...
Pour in the lentils and water, bring to a boil.
Lower the heat to low and simmer for 45 minutes or until the lentils are soft and the dish is creamy.
Server alone or over brown rice or quinoa.

Notes

Any type of lentil will work...