Easy Lentil and Vegetable Curry
2 cups brown & wild rice mix (or basmati rice)
3 ½ cups water
1 Tbsp vegan butter
3 Tbsp coconut oil
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp turmeric
1 tsp chili flakes
1 tsp garam masala
3 garlic cloves, minced
1 tsp fresh ginger
½ cup onion, finely chopped
6 cups chopped veggies of your choice (red pepper, carrot, cabbage, broccoli, etc.)
1 cup dried red lentils
2 cups vegetable stock
1 can full fat coconut milk
1 cup frozen shelled edamame or peas
2 Tbsp lime juice
1 tsp sea salt
1 tsp ground pepper
Chives, finely chopped
In a pot bring rice, water, and vegan butter to a boil. Lower heat to a simmer, cover the pot with a lid and cook for 45 minutes.
Meanwhile in a large, deep pan heated to medium, add 2 Tbsp of coconut oil and cumin seeds, coriander seeds, turmeric, chili flakes, and garam masala. Toast the spices for 6 minutes until fragrant.
Lower the heat so the spices don’t burn and add minced garlic, ginger and onions, and cook for 2-3 minutes stirring frequently until the onions are translucent and soft.
Add another Tbsp of coconut oil and all your veggies and cook for 8-10 minutes until they just start to get soft, but are still bright in colour.
Add lentils and stir frequently for another 5-6 minutes, allowing the lentils to toast up and absorb some moisture.
Bring the heat back up to medium and gradually stir in vegetable stock. Bring to a simmer, reduce heat to low and cover with a lid for 10 minutes.
Add coconut milk, lime juice, sea salt, ground pepper and any frozen vegetables you want to add. Stir well to combine. Cover with a lid and cook for another 20 minutes.
Serve over rice and garnish with a dollop of coconut yogurt and finely chopped chives.