Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut oil
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 2 inch piece of ginger (minced)
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1-2 tablespoons red curry paste
  • 1 cup red lentils
  • 2 cups coconut milk
  • 1 15 ounce can diced tomatoes
  • 1 cup chickpeas (optional)
  • handful cilantro (chopped for garnish)
  • lime wedges (for garnish)

Instruction

  • Heat oil over medium hot in a pot. Add onions, garlic and ginger. Cook until fragrant.
  • Add curry powder, salt and red curry paste. Stir until mixed and cook for 1 minute.
  • Add lentils, coconut milk and canned tomatoes.
  • Bring to a boil, reduce heat, and simmer for 15 minutes or until lentils are cooked through.
  • Add chickpeas (optional) and cook for additional few minutes.
  • Serve over quinoa garnished with lime juice, hot sauce (optional) and cilantro.