Zingy Lentil Curry Bowl

Ingredients

• 1 Tbsp coconut oil
• 4 cloves minced garlic
• Large knob of ginger, finely minced
• 2 long red chillis finely minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp chilli powder
• 2 tsp curry powder
• 1 tsp garam masala
• Pinch salt and pepper
• 1 cup red lentils
• 2 cup vegetable stock
• 400g tin of crushed tomatoes
• 165 ml tin valcom coconut milk
• 1/2 lemon, juiced

Method

1. Rinse lentils under tap until water runs clear
2. Heat coconut oil in a large saucepan on medium- high heat. Once hot add garlic, ginger and chilli. Cook, stirring for 2 minutes.
3. Add cumin, coriander, chilli powder, curry powder, garam masala, turmeric, salt and pepper to saucepan. Stir until fragrant.
4. Add vegetable stock, scraping the bottom of the pan with a wooden spoon. Add lentils and tomatoes. Mix well, cover with a lid and reduce temp to low. Simmer for 20-25 minutes. Make sure lentils are cooked. If not cooked, add extra stock and simmer until soft.
5. Stir in coconut milk. Cook for approximately 10 minutes with lid off until curry has thickened.
6. Turn off the heat. Add lemon juice and stir well. Serve with rice, naan or roti and your choice of fresh veggies. Enjoy!

Product used in recipe

• Valcom - Coconut Milk