Favoreats
Favoreats LLC
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INGREDIENTS
1 cup
Brown lentils, dried
3 handfuls
Cherry tomatoes
1 cup
Cilantro
10
garlic cloves
2 tbsp
Ginger, chopped
28 oz
crushed Tomatoes
15 oz
Coconut milk
2 tsp
Sea salt
1 tbsp
Turmeric
2 tbsp
Coconut oil
1 tbsp
cumin seeds
1 tbsp
coriander seeds
1 tsp
cayenne pepper (optional)
3 cups
water
NOTES
Made 5/2109. I really loved this Vegan Coconut Curry. I made a few minor changes. I used 3/4 T ground cumin and ground coriander instead of seeds because it was what I had. I used ground ginger and roughly 3 T jarred, chopped garlic. I also used 1 T Himalayan Pink Sea Salt instead of 2 tsp Sea Salt. (Also because it was what I had.) I had to simmer for about 60 minutes rather than 40 to soften the lentils. (Maybe I didn't have it hot enough while simmering?) Last, in addition to rice, I served it with a garnish of steamed zucchini, chopped cashews and sliced (cold) cherry tomatoes.
Kelli Nielson • 2019-05-28
SO GOOD! I Add potatoes, garbanzo bean
Nassari Everett • 2018-10-01
I didn’t like the use of the coriander seeds. They stayed hard and it wasn’t a pleasant eating experience. I wish I would have ground the seeds first.
