Name: Creamy Black Lentil Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: indian
Ingredients: 1 tbsp coconut oil (for frying); 1 null onion (chopped); 2 clove garlic cloves (minced); 1 tbsp ginger (minced); 2 null carrots (small, cut into slices or cubes); 1.5 tbsp curry paste (or curry powder); 1.5 cup beluga lentils (dry); 14 oz tomato puree (strained tomatoes); 14 oz coconut milk (canned); 2.33 cup vegetable broth (divided); 1 null sweet potato (cubed); 2 cup baby spinach (fresh); 1 tsp salt and pepper (to taste); 2 tbsp lime juice (or to taste); 2 tbsp non dairy yogurt (for garnish); 1 sprig fresh parsley (or coriander); 1 tsp sesame seeds (optional); 1 cup rice (cooked)

Instructions

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1

Heat the coconut oil (1 tbsp) in a large saucepan. Add the chopped onion (1), garlic cloves (2 clove), ginger (1 tbsp), and carrot (2) slices. Sauté for 2 minutes.
2

Stir in the curry paste (1.5 tbsp) and beluga lentils (1.5 cup), sautéing for another minute to release the aromas.
3

Add the tomato puree (14 oz), coconut milk (14 oz), and 1 cup of the vegetable broth (2.33 cup). Cover and simmer for 25 minutes, stirring occasionally and adding the remaining broth gradually.
4

Add the cubed potato (1 sweet). Cook for 15 minutes until the potatoes are tender and the curry reaches a thick, creamy consistency.
5

Season with salt and pepper (1 tsp) and lime juice (2 tbsp). Stir in baby spinach (2 cup) and cook for 1 minute until wilted.
6

Serve the curry over rice (1 cup). Garnish with a swirl of non dairy yogurt (2 tbsp), fresh parsley (1 sprig), and sesame seeds (1 tsp).