Do you like lentils? I do. They are healthy, filling, and delicious. This lentil curry is made with coconut milk, which gives it a creamy and slightly sweet taste. It’s perfect for a quick weeknight dinner. Best of all, it’s easy to make! You’ll love this curry recipe. Enjoy! 🙂
Pernilla’s lentil curry in coconut milk
If you're looking for an easy and delicious Whole Food Plant Based weeknight meal, look no further than Pernilla's lentil curry in coconut milk. This dish is simple to make and bursting with flavor. Best of all, it's a great way to get your family to eat more nutritious lentils! Give this curry a try tonight. You won't be disappointed.
- Small pot
- Skillet
- 1 ½ C Whole Grain Rice (Substitute Oat Rice for less starch and carbohydrates)
- 1 Yellow Onion
- ½ Head Cauliflower
- ½ tbsp Curry Powder
- 14 oz Coconut milk (1 can)
- 1 C Water
- 1 cube Vegetable bullion (No salt is healthy choice)
- 1 C Lentils
- dash Salt (to taste)
- dash Black pepper (to taste)
Cook the rice according to the instructions on the package
while rice is cooking, Peel and slice the onion. Cut the cauliflower into small pieces.
Sauté the onion and cauliflower in a little water in a saucepan. Stir in the curry and sauté for another 1 minute.
Stir in the coconut milk, water, crumbled stock cube and lentils. Simmer, covered, for 10 minutes or until the lentils are soft.
Season with salt and pepper to taste
Serve with lentils over or beside the rice, add a nice green salad to accompany.
