PantryLens original recipe
Weeknight Lentil Coconut Curry
A forgiving plant-forward curry that uses shelf-stable ingredients and can absorb extra vegetables. The texture thickens as it rests, making it suitable for next-day lunches.
Ingredients
- red lentils1 1/2 cups, rinsed
- coconut milk1 can
- diced tomatoes1 can
- onion1, diced
- garlic2 cloves
- ginger1 tablespoon
- curry powder1 1/2 tablespoons
- water or suitable stock3 cups
Method
- Prepare
Rinse lentils and prepare the onion, garlic and ginger.
- Build flavour
Cook onion until softened; add garlic, ginger and curry powder briefly.
- Simmer
Add lentils, tomatoes, coconut milk and water or stock. Simmer gently, stirring occasionally.
- Finish
Continue until the lentils are tender, adding liquid when needed.