Coconut Lentil Curry

Now this probably isn’t the most authentic curry recipe out there but it sure is delicious! I love making curry this time of year. It fills the house with delicious smells, fills my belly, and leaves me so satisfied. This recipe only takes about 10 minutes to prep and then it just simmers for a while. Great for meal prepping this season as well. Love serving it with brown rice and fresh herbs! Recipe video linked at the bottom of this post!

Ingredients:

• 1 medium onion, diced

• 3 medium carrots, peeled and sliced into coins

• 1 clove of garlic, diced (or you can use 1/2 garlic powder)

• 1 inch knob of ginger, grated or diced very finely (or you can use 1 tsp ginger powder)

• 2 tsp good quality curry powder

• 1 tsp turmeric

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 tsp onion powder

• 1/4 cup nutritional yeast

• 3 cups vegetable broth (or water)

• 1 cup green lentils

• 1 cup frozen peas

• 1/2 cup coconut cream

Directions:

1. In a large pan, sauté the onions, carrots, and spices in a little bit of veggie broth or water. You can also use a tablespoon of oil instead

2. Once the onions have become translucent and the ginger and garlic are fragrant, add in the vegetable broth and stir

3. Add the lentils and simmer covered on low for 20 minutes, or until the lentil are completely cooked

4. Add in the peas and coconut cream and stir to combine

5. Let simmer for another 10 minutes to help evaporate any extra liquid

6. Serve with some brown rice and enjoy!