There are few words needed to describe this recipe. Awesome and amazing will do. I could hardly take any photos of it because I was busy eating

This is my version of Minimalist Baker’s Easy Coconut Curry:

  • 1 Tbsp coconut oil
  • 1 small onion
  • 4 cloves garlic, minced
  • 1 Tbsp fresh grated ginger
  • 1 large carrot, diced
  • 1/2 cup diced pepper (I used a mix of red/green)
  • 1/3 cup peas
  • 5 bok choy leaves, cut into 2″  pieces (added in last 2 minutes of cooking)
  • 1 Tbsp curry powder
  • Fresh green chillies – blended
  • 1 can coconut milk
  • 1.5 cups veggie stock
  • 3/4 cup red lentils, rinsed
  • Sea salt and black pepper to taste
  • coconut sugar, sprinkled on top of the bok choy at the end of cooking

Instructions remain the same except that I added the lentils once I poured in the coconut milk and broth. I also added bok choy and coconut sugar in the last couple of minute of cooking. Served with rice or quinoa, or on its own.

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One thought on “The best lentil coconut curry

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