Name: 1-Pot Lentil Green Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tbsp coconut oil; 1 small green chili ((optional // omit for less heat)); 1 tbsp minced fresh ginger; 1 medium shallot ((thinly sliced)); 3 cloves garlic ((minced)); 4 tbsp green curry paste ((DIY or store-bought)); 2.25 cups coconut milk ((canned, light is best)); 1 tsp ground turmeric; 1 tsp curry powder ((store-bought or DIY)); 1 pinch sea salt; 1 pinch black pepper; 1 cup green lentils ((well rinsed and drained)); 1 tsp coconut aminos ((or tamari/soy sauce if not GF)); 1.5 tbsp coconut sugar ((or maple syrup/other sweetener to taste)); 1 pinch cayenne pepper ((optional // for more heat)); 2 tbsp lemon juice; null null white rice ((or brown rice or cauliflower rice)); null null fresh cilantro; null null lemon wedges ((or lime wedges))

Instructions

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1

Heat a large pot over medium heat. Once hot, add coconut oil (2 tbsp), green chili (1 small) (optional), minced fresh ginger (1 tbsp), shallot (1 medium), and garlic (3 cloves). Sauté for 3-4 minutes, stirring occasionally. Reduce heat if browning too quickly.
2

Add green curry paste (4 tbsp) and stir to coat. Sauté for another 2-3 minutes. Then add coconut milk (2.25 cups), ground turmeric (1 tsp), curry powder (1 tsp), sea salt (1 pinch), and black pepper (1 pinch). Stir to combine.
3

Bring to a simmer over medium heat. Once simmering, add the green lentils (1 cup), coconut aminos (1 tsp), and coconut sugar (1.5 tbsp), cayenne pepper (1 pinch) (optional), and stir.
4

Bring the mixture back to a simmer, and then reduce heat to low or medium-low and continue gently simmering for 15-20 minutes or until [green lentils] are tender. Add lemon juice (2 tbsp) and stir again.
5

Once the [green lentils] are tender, taste and adjust flavor as needed, adding more [lemon juice] for acidity, [cayenne pepper] for heat (optional), [curry powder] or [green curry paste] for more intense curry flavor, [sea salt] for saltiness, or [coconut sugar] for sweetness. The curry should be equally tangy and salty with a hint of sweetness and spice.
6

Serve as is or over [cooked white or brown rice or cauliflower rice]. Garnish with [lemon or lime wedges] and [fresh cilantro] (optional).
7

Store leftovers in the refrigerator up to 4-5 days or in the freezer for 1 month.