Cocoloco Lentil Curry

Written by Kajsa IngelssonAugust 23, 2016


Ah Monday! New week, new experiments in my kitchen 🙂  Since the last mission (#4) in the #savetheplanet challenge was about keeping one day a week vegan, I thought that it would be appropriate to share some of my go to vegan recipes with you.

First off is an easy peasy lentil curry. This is a filling and warming dish packed with protein from both the lentils and broccoli. I served mine over roasted spaghetti squash, but anything goes: pasta, rice, zoodles, salad… You crave it, you cook it!

♥ Cocoloco Lentil Curry

Serves 2 and takes approx 20 min

  • 1 cup (2,5 dl) coconut milk
  • 1 cup (2,5 dl) diced tomatoes
  • 1/2 cup (1 dl) lentils
  • 1/2 cup (1,5 dl) water
  • 2 tablespoons curry powder
  • 1 teaspoon grated fresh ginger
  • 1 cup (2,5 dl) broccoli florets
  • 2 tablespoons dried cilantro
  • 1/4 cup (1/2 dl) fresh mint leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon ground turmeric
  • A splash of Tamari
  • Salt and Pepper to taste

How to make it:

  • In a large pot, whisk together the coconut milk, crushed tomatoes, water, cilantro, ginger, mint and curry powder and bring to a boil.
  • Once boiling, stir in the lentils, cover, and reduce the heat to low.
  • Set your timer to 5 minutes, toss in the broccoli when it rings.
  • Cook until the lentils have absorbed most of the liquid and are thick and creamy, about 15 minutes.
  • Mix in the lemon juice and ground turmeric, add a splash of tamari, salt and pepper.
  • Serve over whatever you heart desires and enjoy.