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.




One thought on “The best lentil coconut curry

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