New recipe day! This one has been a family favorite around here. Miraculously, even my 3 and 5 year-old love it. This is the only curry to date that they have enjoyed… big win over here. If you are a parent, you’ll understand!
The lemon in this curry is the star. It brightens up the dish beautifully and the flavor combination is wonderfully refreshing. I like to pair this curry with jasmine rice but you can eat as is, with brown rice, basmati rice, or even naan. I hope that you enjoy. x
Recipe
You will need:
- 3 cloves garlic, minced
- 1/2 cup red onion, diced
- 3-4 carrots, peeled and sliced
- Zest from 1 lemon
- Juice from 1 lemon
- 1 tbsp curry powder
- 1 cup dried brown lentils
- 1 cup canned full-fat coconut milk (or 1/2 cup cashew cream if you prefer)
- 1-2 cups vegetable stock (I start with less and add more if necessary for consistency)
To make:
- In a large pan, add garlic, onion, carrots, lemon zest, lemon juice, and curry powder. Stir well and saute over medium heat for about 2 minutes.
- Add lentils, coconut milk, and vegetable stock. Bring to a boil. Once boiling, reduce to a simmer and cover. Let the lentils absorb the liquid and soften for about 45 minutes. Keep an eye and add more stock if you think it needs more.
- Once thickened and cooked, remove from heat and puree half the mixture using a handheld immersion blender or regular blender. This step is not necessary but we like the creamy consistency in our home!
- Serve with your favorite side.
