Green Lentil Vegan Coconut Curry

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Green Lentil Vegan Coconut Curry

Gluten Free and Vegan Friendly

On a cozy night in

I love a good spice especially on a cozy night. This recipe makes for the perfect balance of kick and complex carbohydrate during your follicular phase. Add it to your recipe calendar and let me know what you think!

XX— Liv

Step by step

Ingredients:

  • 1 c green lentils presoaked

  • 2 tbsp coconut oil

  • 1 can coconut milk

  • 2 cloves minced garlic

  • 1/3 c sweet onion chopped

  • 1 c chopped cauliflower

  • 1 tbsp curry powder (I get mine from a local asian market)

  • 1 tsp cinnamon

  • 1/2 tsp cumin

  • 1 tsp paprika

  • 1/2 tsp turmeric

  • 4 tbsp yellow curry paste

  • 1 c halved baby tomatoes

  • 2 handfuls of raw spinach

  • 1/4 c raw cashews

  • 1 c arugula

Method:

  • Allow green lentils to soak for at least 2 hours then rinse and drain. Add lentils and 2 of water to a saucepan. Bring to a boil then stir on medium heat until all the water is dissolved and lentils are swollen.

  • In dutch oven, sauté garlic and onion on medium heat in coconut oil then add all powdered seasoning to create flavor bomb.

  • Add cauliflower to the seasoned onion mix and stir with wooden spoon until seasoning mix is stuck to the cauliflower.

  • Add coconut milk and curry paste. Stir until well mixed.

  • Add tomatoes and spinach and stir to combine.

  • Increase temperature to medium high and cover with lid for 10 minutes.

  • Remove lid and stir then recover and simmer for 20 minutes.

  • Add 2 spoonfuls of green lentils to the base of a serving bowl and top with curry mix.

  • Top each bowl with raw cashews and fresh arugula and enjoy!

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