Easy, healthy and great for food prep! Makes 6 servings.
Coriander seed (cilantro)
Crushed tomatoes canned
2 tbsp minced
Himalayan sea salt
Brown lentils, raw
(1 to 2 (optional))
(half liquid, half cream + more to taste or as needed to cook lentils)
Heat the coconut oil in a large pot or skillet over medium-high heat.
Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds.
Add the garlic to the pot and let it brown, about 2 minutes.
Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes.
Add the lentils and, if using, the cayenne powder, and 3 cups of water to the pot and bring it to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft.
Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer.
Remove the pot from the heat and stir in the cilantro.
Quantity of Coconut Milk Required: 1 cup To be Replaced with: 1 cup unsalted cashews/almonds + warm water/milk Procedure: Soak a cup of cashews or almonds overnight and blend them with some warm water or milk in a blender.