🍛Creamy Coconut Lentil Curry (Vegan & Gluten-Free)

📝 Ingredients:

• 1 cup dried red lentils (rinsed)
• 1 tbsp coconut oil or olive oil
• 1 onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 1 tbsp curry powder
• 1 tsp ground turmeric
• ½ tsp cumin
• ½ tsp paprika
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth or water
• 1 tbsp tomato paste
• Salt & pepper to taste
• Juice of ½ lime
• Fresh cilantro (for garnish)
• Optional: chili flakes or chopped chili for extra heat

🔥 Instructions:

🧄 Step 1: Sauté the Base

1. In a large saucepan or skillet, heat the oil over medium heat.
2. Add chopped onions and cook for 5–6 minutes until translucent.
3. Stir in garlic and ginger. Sauté for 1–2 more minutes until fragrant.

🌶️ Step 2: Add the Flavor

1. Add curry powder, turmeric, cumin, and paprika. Toast the spices in the pan for 30 seconds to bring out their full flavor.
2. Stir in tomato paste and let it cook for 1 more minute until it darkens slightly.

🍲 Step 3: Cook the Lentils

1. Add red lentils, coconut milk, and broth to the pan. Stir to combine.
2. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes. Stir occasionally so nothing sticks.
3. The curry will thicken as the lentils soften and break down. Add more broth if needed.

🍋 Step 4: Finish with Brightness

1. Once lentils are fully tender and the curry is thick and creamy, turn off the heat.
2. Add salt and pepper to taste, and squeeze in lime juice.

🍚 Step 5: Serve & Enjoy

1. Serve hot over basmati rice or with naan bread.
2. Garnish with fresh cilantro and chili flakes if you like it spicy!