Coconut Lentil Curry
One of my best tips for those trying to move to a more plant based way of life is to batch cook. Cooking and eating healthy takes time. So making large batches of food and eating them multiple days and even different ways is a huge time saver. This curry is not only delicious, but high in vegetarian source of protein and you can eat it different ways and different days!
1 Tbs cumin, coriander and curry powder
1 Head of garlic chopped (10-12 cloves)
1 28 oz can crushed tomatoes
2 Tbs grated fresh ginger
1 Tbs turmeric
2 tsp sea salt
1 cup red or brown dried lentils
1-2 tsp cayenne pepper
1 15 oz can coconut milk
1 cup chopped cilantro
I dry sauté (no oil) all the garlic using just a tiny bit of stock as it begins to stick. You can use a bit of oil if that is part of your diet. Add in cumin, coriander and curry and sauté another minute of two until flavors are combined. Add tomatoes, ginger, turmeric and salt and bring to a simmer. Add lentils and cayenne. Add water as you cook it if it begins to get too thick. Reduce heat and simmer 40-45 min as it thickens to your desired consistence. I serve this over cauliflower rice, baby spinach in a bowl. Other options would be to serve with Naan bread for dipping or I have also served it over a bowl of kale or zucchini noodles. Delicious!