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Coconut Green Lentil Curry
Prep Time
15 mins
Cook Time
45 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: Indian
Servings: 4
Author: shades of cinnamon
Ingredients
  • 1 1/2 cups green lentils
  • 1 large onion , chopped fine
  • 3 Tablespoons coconut oil
  • 3 cloves garlic , crushed
  • 1 heaped teaspoon fresh grated ginger
  • 2 tomatoes , chopped ( I like to use 2 from a tin as they are already skinned and ready to chop)
  • 2 cardamon pods
  • 1 or 2 chilies (depending on how hot you like it)
  • 1 stick cinnamon
  • 1 star anise
  • 1 teaspoon curry powder (of your choice)
  • 1 teaspoon cumin powder
  • 1 teaspoon tumeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 2 cups of water + extra if lentils absorb this amount
  • 1 tin coconut cream
  • dhania (coriander/cilantro) leaves chopped
  • Jasmine or Basmati rice
Instructions
  1. Soak the lentils for 1 hour, making sure to remove any grit.
  2. In a large pot saute the chopped onion in the coconut oil.
  3. When soft add the crushed garlic and grated ginger together with the star anise, cardomon pods and cinnamon stick.
  4. Add the rest of the spices and the two chopped tomatoes Cook for about 5 minutes.
  5. Add the drained lentils and stir to combine.
  6. Add 2 cups of water and half the coconut milk. Simmer gently until the lentils are soft adding more water if all the water is absorbed.
  7. Ten minutes before serving add the rest of the coconut cream.
  8. Top with chopped dhania (coriander)
  9. Serve on a bed of Jasmine or Basmati Rice