I love a good curry and I have played around with lots of recipes. I have really distilled this down to a super quick recipe that you can make when you are in a crunch for time. And all the ingredients are available at Replenish Grocers. It’s even Vegan which I am trying to incorporate into my diet on a much more regular basis. I also love that I always have leftovers so I have more vegan food to eat the next day or two. I find it important to eat all the food you make so you do not end up wasting food.
Another part of this recipe is that I add some random items like carrots or potatoes even though they are not called for in the recipe. If I have any produce that might make sense in a curry that is past its prime, it goes in the soup! I am on a huge mission to reduce waste in all fashions!
That said, depending on some creative cooking and additions to the recipe below, this usually takes me about 10-15 minutes to chop some veggies and prep the soup and about 50-55 minutes of cook time.
RECIPE: Coconut Curry Lentil Soup
1 tablespoon coconut oil or oil of preference
4-5 garlic cloves, chopped
1 onion, chopped
2 tablespoons of ginger, chopped
1 tablespoon turmeric
1 tablespoon curry (I add a little extra or even some cumin)
2 teaspoons salt
2 teaspoons pepper
1-2 teaspoons cayenne powder, optional
18 ounce glass jar of Jovial Diced Tomatoes- I only use half the jar
16 oz Ka-Me Coconut Milk (regular or lite)
1 cup dried brown lentils
2- 3 cups water
Other things I have added are carrots, bell pepper, celery, tomatoes instead of jarred tomatoes and or potatoes. I am not sure if that still makes it a curry but it still tastes wonderful!
First I sauté the garlic, ginger, onion and any other odds and ends that I may have like celery or carrots
Next, I add the spices to toast them and get that great fragrance throughout our home
Last, I add the tomatoes, coconut milk, water and lentils (things like potatoes if I have them) and let it cook for 50-55 minutes
Enjoy your easy one pot yummy coconut lentil curry!