April 2025 Recipe

• 1-2 tablespoons coconut oil, or ghee
• 1 onion, diced
• 6 garlic cloves, chopped (3-4 tablespoons)
• 2 tablespoons ginger root, 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 1/2 ground turmeric (or 1 tablespoon fresh grated)
• 1 teaspoon paprika (not smoked, sub chili powder)
• 2 teaspoons dried fenugreek leaves (optional, but elevates)
• 1 teaspoon garam masala
• 1/2 teaspoon nutmeg
• 1/4-3/4 teaspoon cayenne (or chili flakes) more to taste
• 1 tablespoon tomato paste (or add 1 small-medium diced tomato)
• 2 cups of water
• 1 cup brown lentils (or large green- do not use split)
• 13.5 ounce can coconut milk

1. Heat oil in a large dutch oven or heavy bottom pot.
2. Saute onion over medium-high heat until fragrant and golden, 4-5 minutes. Add garlic, ginger and carrots and cook another 3 minutes until you smell the garlic. Add salt, spices, tomato paste and stir for 1-2 minutes.
3. Add the water, scraping up the browned bits. Add an additional 1/4 cup water (for a total of 2 1/4 cups of water) and the lentils. Bring to a boil, cover, and then simmer on low heat until lentils are cooked through, about 15-25 minutes (depending on the size of the lentils).
4. Stir in the coconut milk. Adjust heat to taste (adding more cayenne or chili flakes).
5. Serve over basmati rice or baby spinach.

Notes

GET CREATIVE!

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 chilis
• naan bread
• fluffy basmati rice

Please note: Lentil curry will keep up to 4 days in the fridge.