Vegan Lentil Curry

Nutrition Notes

Ingredients

• Basmati Rice ()
• 14 ounces Canned Coconut Cream ((400ml, 1 can) Unsweetened)
• 28 ounces Canned Chopped Tomatoes (800ml, 2 cans)
• 3 cups Vegetable Stock (720ml)
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 1 Tablespoon Coconut Sugar (or Light Brown Sugar)
• 1 1/2 cups Dried Brown Lentils (300g)
• Sea Salt and Black Pepper (to taste)
• 2 Tablespoons Olive Oil
• Fresh Lime
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Crushed Garlic
• 1/2 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Coriander Powder
• 2 cups Fresh Basil
• Fresh Basil
• 1 Tablespoon Mild Curry Powder

Preparation

1. 1

   Step 1

   Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
2. 2

   Step 2

   Add in the dried lentils and toss them with the onions and spices.
3. 3

   Step 3

   Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked - around 35-40 minutes.
4. 4

   Step 4

   When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
5. 5

   Step 5

   Serve with rice, fresh basil and some slices of fresh lime.

6. Bon appetit!