From Simply in Season


  • 1 large onion or scallions, minced

  • 1 TB garlic or garlic scapes, minced

  • 1 TB ginger root, peeled and minced

  • 2 tsp curry powder

  • ½ tsp each turmeric, cumin, pepper

  • ¼ tsp each red pepper, cinnamon

  • 2-3 bay leaves

  • 13.5 oz. Can coconut milk

  • ¼ cup tamari or soy sauce

  • 1 c. tomato sauce

  • 2 c. dried red lentils

  • 5 c. water

  • ½ head cabbage

  • 1 head broccoli or cauliflower

  • 1 large sweet potato or gold potatoes


  1. Heat oil in a large pot or wok. Add the onions, garlic, and spices and stir for three minutes.

  2. Add the coconut milk, soy sauce, and tomato sauce and simmer on low heat for 20 minutes, stirring often.

  3. In a separate cookpan, cook the red lentils in the 5 c. water for 15 minutes. Add, with remaining liquid, to the main pot.

  4. Add the veggies and cook over medium heat until just tender. Serve over rice and top with sunflower seeds or yogurt.

Serves 8-10

One thought on “Red Lentil Coconut Curry

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