Vegan + Gluten Free Creamy Coconut Lentil Curry

Healthy Recipes - This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe. It takes less than an hour to make this healthy food (mostly hands-off time) to make and is packed full of delicious Indian flavors. Make extras and you'll have a giant smile on your face at lunch the next day.

You’ll Need:

• 2 tablespoons coconut oil
• 1 tablespoon each: cumin seeds and coriander seeds
• 1 head of garlic, chopped (10-12 cloves)
• 1 – 28-ounce can of crushed tomatoes
• 2 tablespoons ginger, chopped
• 1 tablespoon turmeric
• 2 teaspoons sea salt
• 1 cup dried brown lentils
• Optional: 1-2 teaspoons cayenne powder
• 1 – 15-ounce can coconut milk
• A few handfuls of cherry tomatoes
• 1 cup chopped cilantro

Instructions:

1. Heat the coconut oil in a large pot or skillet over medium-high heat.
2. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
3. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes.
4. Add the lentils and, if using, the cayenne powder, and 3 cups of water to the pot and bring it to a boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft.
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