Creamy Lentil Curry

A creamy curry with a touch of heat. A great dish served  with Brown Basmati rice makes this a perfect lunch or dinner meal.

Ingredients:

2 cups cooked Brown Basmati rice

1 cup Brown lentils
1 Onion diced
1 can (400 grms) Coconut milk
3 tablespoons Coconut oil
2 cloves Garlic minced
2 inches Fresh ginger
3 tablespoons Mild curry powder or HOT if you can handle it
1 teaspoon Sea salt
2 cups Grilled broccoli
2 cups grilled cauliflower florets

Directions:
Step 1. Cook the lentils. Its best if you soak them overnight. Discard the water and rinse them well. Put them in a pot with 3 cups of water and cook for about 25 to 30 minutes on medium heat until they are soft but not mushy. Once cooked – rinse and keep aside.

Step 2. To grill veggies , cut them into florets , toss with 1 tablespoon of coconut oil a touch of salt and lay on an oven tray. Cook on oven grill on 220 degrees for about 15 minutes.

Step 3. In a frying pan heat a couple tablespoons of coconut oil. Add the onion and sauté for a couple minutes. Then add the garlic, ginger, spices and salt and cook for a couple minutes.

Step 4. Add the cooked lentils. Stir in order to ensure well coated and then add the coconut milk . Let it simmer for 5 minutes.

Step 5. Add the cooked broccoli and cauliflower florets and turn off the heat.

Step 6.To serve place some rice on a plate top with curry and then garnish with chopped cilantro.

ENJOY!!

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