On Sunday our weather had finally turned warmer. The sun was out and shining. The cars got a much needed bath to get the salt off. We took our pups for a nice long walk and then I came home to make this dish per my oldest daughter’s request. She was craving Indian food and because we opted to take her to a vegan restaurant on Saturday night after church – I knew I had to redeem myself and make something Indian for her. She was volunteering at a swim meet all afternoon so she didn’t know about it. My house smells heavenly with curry aroma wafting throughout my house. It doesn’t get any better. Wait… it does. I got to eat this bowl photographed, which made my day and hopefully her day when she gets home.
This makes a nice big pot so plenty of leftovers for dinners on the fly or lunch all week. Super easy to make and yields a good 6-8 servings. Can be served over brown rice or quinoa.
3 tablespoons of coconut oil
1 yellow onion, diced
5 cloves of garlic, minced
3 inch nub of ginger, skin removed and grated
2.5 tablespoons of curry powder
2 teaspoons of garam masala
1 teaspoon of sea salt
1/2 teaspoon of ground cayenne
3 cups of water
1 can (13.5 oz) full fat coconut milk
1 – 28 oz can of crushed or diced tomatoes (I used fire roasted organic)
2 tablespoons of tomato paste
1.5 cups of red lentils
2 tablespoons of vegan butter
Fresh cilantro leaves
Into a large stock pot, add your coconut oil over medium heat and melt. Add your onions and sweat them down for about 6 minutes and then add your garlic. Stir constantly to avoid burning. Brown the onions and garlic. Into a small bowl, add your seasonings and whisk together. Add your ginger, curry, garam masala, salt and cayenne. Stir often for about 1 minute. Add your water, coconut milk, tomatoes, paste and lentils. Stir to combine and bring to a boil. Once boiling, reduce the heat to a simmer. Let the lentils absorb the liquid and thicken up nicely. Stir occasionally and cook for about 45 minutes. Add your vegan butter to add a creamy, silky texture. Serve over rice or quinoa and top with some cilantro leaves.
Just added the vegan butter for extra creaminess.
I know I made this technically for my oldest but I did “knead” this… it is so good.
This dish is seriously one of my favorites. Packed with protein, carbs and flavor to satisfy even the biggest appetites. Plus a fantastic source of vegan nutrients/protein.
Sunday finished out January miles. I will honestly say that January wasn’t filled with my favorite, happy, super insanely awesome miles but it was definitely sprinkled with highs and lows. That’s all okay because I ended the month with 260.3 miles – my most miles ever! I have ups and downs like everyone training. I still remained focus on my goal which is staying super healthy (knock on wood), eating right, sleeping enough and training vigilantly for my ultra this spring. With that… this is how my week looks like so far::
Sunday: 11 outdoor slow miles with my husband
Monday: 10 outdoor miles – couldn’t resist running outside in shorts today. Will hit the gym tomorrow in lieu of today. I hope you embrace this new month with clarity and an open heart. I’ve been working on clearing out both the physical and mental things in my life for 2016. This will continue for February along with tackling my bathroom reno.
One last thing… check this out before they sell out. Valentine love for your favorite runner.
Click here to view or purchase.
— Knead to Cook