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Vegan Coconut Red Lentil Curry

Yes, coconut milk is detoxifying! After a healthful day, you’ve earned this sweet, robust curry punctuated with energizing spices like curry and cayenne.

by Alex Jamieson

January 19, 2009

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Serves 4

What you need:

  • 1 tablespoon unrefined, organic coconut oil
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 teaspoon sea salt
  • 2 cups red lentils
  • 2 cans organic coconut milk
  • 4 to 6 cups water (enough to cover all ingredients)
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 2 cups diced sweet potato
  • 1 tablespoon minced fresh ginger
  • 1 to 2 tablespoons curry powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon fresh ground black pepper

What you do:

  1. Sauté onion in the coconut oil over medium heat for 2 minutes. Add the garlic and sea salt, stir, and cook for one minute more.
  2. Add the lentils, coconut milk, water, and remaining ingredients. Cover and bring to a boil.
  3. Stir well, reduce heat to a simmer, cover and cook for 30?45 minutes more, until the lentils are cooked through and creamy. Add more salt and pepper to taste.

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