The best lentil coconut curry

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.