Easy Creamy Coconut Lentil Curry
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Print Recipe Servings 3
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Ingredients
- 1½ cups (270 g) lentils
- 1½ cup (360 ml) water or more as needed
- 1 cup canned tomatoes chopped
- 2 cloves garlic pressed
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp ginger
- ¼ tsp black pepper ground
- 1 tsp salt or to taste
- 1 cup (240 ml ) coconut milk
For the garnish
- ⅔ cup (130 g) couscous
- 1⅔ cups (400 ml) water
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Instructions
- Combine the couscous and water in a saucepan. Bring to a boil and cook for about 10 mins. Leave it aside covered until the water is soaked completely.
- Meanwhile, put the pressed garlic, cumin, and coriander in a pot with a half cup of water. Saute for 3-5 mins.
- Add the chopped tomatoes, lentils, turmeric, ginger, salt, black pepper, and water. Cook for about 20 mins or until the lentils are ready.
- Then, add the coconut milk to the meal. Stir well and let simmer for another 5-10 mins until it thickens.
- Enjoy this creamy lentil curry served with boiled couscous!
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Notes
- Add more or less water to the coconut curry to the desired thickness.
- If you are gluten-free make this creamy coconut lentil curry with cooked rice, mashed potatoes, or quinoa.
- Optional: Soak the lentils overnight to activate their enzymes. Thus they become easier to digest and faster to cook (usually when soaked lentils cook for about 15 mins).
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