Creamy Red Lentil Curry
Step 1 1 medium carrot, chopped 1/2 small onion, chopped 1 tsp grated ginger 3 garlic cloves, minced or grated
Step 2 2 tbsp Red Thai Curry Paste 1 tsp corriander 1 tbsp curry powder 1 tsp cumin 1 tsp paprika 1 tsp garlic powder 1 tbsp coconut palm sugar or white sugar
Step 3 1/2 cup cilantro, chopped 1 can diced tomatoes 1 can full fat coconut milk 3 cups veggie stock 1 cup mixed veggies, frozen 1 cup red lentils, washed
Other 2 tbsp veg oil
Instructions In a medium to large sauce pan, add in veg oil and all the ingredients from step 1 except for the garlic. Saute on medium high heat for 3 minutes. Add in the garlic and saute for an additional 1-2 minutes or until the garlic becomes fragrant.
Add in all the ingredients from step 2, mix and cook for approxamitly 1 minute. Add in the ingredients from step 3, stir well.
Bring mixture to a boil, and lower to a simmer (low heat) and cook for 20-25 minutes or until the lentils are tender.
Serve over some white rice, garnish with cilantro leafs and ENJOY!