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G-F
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Vegan
Creamy Coconut Lentil Curry
A vegetarian delight that's always a crowd favorite. Got any extra veggies? Throw them in, this curry's a great opportunity to empty out the fridge.
- 10 mins
Active Time - 30 mins
Total Time
Ingredients
Servings
24
- 4 oz lentils
- 1/2 cup quinoa
- 1/2 onion
- 1/2 head cauliflower
- 16 oz canned tomatoes
- coconut milk
- lime
- avocado
- cilantro
- 8 oz lentils
- 1 cup quinoa
- 1 onion
- 1 head cauliflower
- 32 oz canned tomatoes
- coconut milk
- lime
- avocado
- cilantro
Equipment
- pot
- pan
- stovetop
Instructions
- Chop the onion and cauliflower into bite-sized pieces
- Heat a large pan with oil or butter and add in veggies + spices
- Cook for about 7-10 minutes, until onions are translucent and caulifower develops some color
- Add the lentils in and let toast for 1-2 minutes
- Add in the tomatoes and coconut milk, stir, and season. Raise the heat and brign to a boil, then reduce heat to to low, cover with a lid, and let simmer for at least 15 minutes (the longer the better, though)
- Serve with the quinoa and finish with fresh cilantro, a squeeze of lime, and avocado
Tips & Tricks
- The longer you let the curry simmer the better, so feel free to start cooking early and let the flavors develop over time
- Curry keeps great in the fridge (some argue it's even better the next day!) so don't be afraid to cook extras
Instructional Videos
How to Chop Cauliflower
How to Chop an Onion
How to Cut an Avocado
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