Indian Coconut Lentil Curry

feastingathome.com

Red Abarth

1 to 2 tablespoons coconut oil, or ghee( ghee tastes best)

1 onion, diced

6 garlic cloves, rough chopped ( 3 to 4 tablespoons)

2 tablespoons ginger root, finely chopped

2 cups carrots, diced (or sub 1 cup celery)

1 tablespoon cumin (seeds or ground)

2 teaspoons coriander ( seeds or ground)

2 teaspoons salt

1 ½ teaspoons ground turmeric ( or 1 tablespoon fresh grated)

1 teaspoon paprika (not smoked, or sub chili powder)

2 teaspoon dried fenugreek leaves (optional, but elevates)

1 teaspoon garam masala

½ teaspoon nutmeg

¼ to ¾ teaspoon cayenne (or chili flakes) more to taste

1 tablespoon tomato paste ( or add 1 small-medium diced tomato)

2 cups water

1 cup brown lentils (or large green- do not use split)

13.5 ounce can coconut milk (ADD AFTER YOU COOK THE LENTILS)

To further elevate: add 1 teaspoon black mustard seeds and 1 teaspoon fennel seeds.

Optional Additions: baby spinach, cilantro, turmeric toasted coconut, fresh tomatoes, avocado slices, fresh chilies, naan bread, fluffy basmati rice.

Directions at feastingathome.com

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