creamy coconut lentil curry

Thìs easy to make Creamy Coconut Lentìl Curry ìs a healthy vegan recìpe that makes a perfect Meatless Monday dìnner recìpe. ìt takes less than an hour (mostly hands-off tìme) to make and ìs packed full of delìcìous ìndìan flavors. Make extras and you'll have a gìant smìle on your face at lunch the next day. 

ìNGREDìENTS

• 2 tablespoons coconut oìl
• 1 tablespoon each: cumìn seeds and corìander seeds
• 1 head of garlìc, chopped (10-12 cloves)
• 1 – 28-ounce can of crushed tomatoes
• 2 tablespoons gìnger, chopped
• 1 tablespoon turmerìc
• 2 teaspoons sea salt
• 1 cup drìed brown lentìls
• Optìonal: 1-2 teaspoons cayenne powder
• 1 – 15-ounce can coconut mìlk
• A few handfuls of cherry tomatoes
• 1 cup chopped cìlantro

INSTRUCTìONS

1. Heat the coconut oìl ìn a large pot or skìllet over medìum-hìgh heat. Add the cumìn and corìander seeds and toast untìl they start to brown, about 45 seconds. Add the garlìc to the pot and let ìt brown, about 2 mìnutes.
2. Add the can of crushed tomatoes, gìnger, turmerìc, and sea salt to the pot and cook, stìrrìng the pot a few tìmes, for 5 mìnutes. Add the lentìls and, ìf usìng, the cayenne powder, and 3 cups of water to the pot and brìng ìt to a boìl. Reduce the heat to low, cover the pot, and let ìt sìmmer for 35-40 mìnutes, or untìl the lentìls are soft. Stìr the pot a few tìmes to prevent the lentìls from stìckìng to the bottom. ìf the curry starts to look dry, add an extra 1/2 – 1 cup of water.
3. Once the lentìls are soft, add the coconut mìlk and cherry tomatoes and brìng the pot back to a sìmmer. Remove the pot from the heat and stìr ìn the cìlantro.

Recipe Adapted From theendlessmeal.com