Anyone else obsessed with Indian cuisine?! So, upon searching (on Pinterest, duh) there was a Lentil curry recipe that struck my attention on this super blog "The Endless Meal". Now, while the recipe on its own is awesome, after making it for the first time I found myself craving different flavors & textures within it. So I took to my kitchen and alleviated this curry recipe to something next level. I can’t consciously take full credit for this dish, so instead I’ll call it an Eat With Annie-The Endless Meal collab. Scroll down for the original recipe link!
1 tbsp coconut oil
1 tbsp each: cumin seeds and coriander seeds
1 head of garlic, chopped
1 28-oz can of crushed tomatoes
2 tbsp ginger, chopped
1 tbsp turmeric
2 tsp sea salt
1 cup dried brown lentils
1–2 tsp cayenne powder, optional
3 cups of water
1 15-ounce can coconut milk (I use light, but you can use full fat)
A few handfuls of cherry tomatoes
1 cup chopped cilantro
1 lb yellow potatoes, quartered
1 cup green peas
2 cup baby arugula
⅔ cup whole kernel corn
Boil prepared potatoes until fork tender
Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
Once the lentils are soft and the curry is thick, add the coconut milk, cherry tomatoes, green peas, corn and arugula and bring the pot back to a simmer. Remove the pot from the heat.
Stir in cooked potatoes and cilantro. Make sure well combined, serve and enjoy!