Ingredients:

  • 2 tbsp avocado oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 medium (120g) carrot, diced small
  • 1.5 cups (300g) dried green lentils, rinsed
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 3 cups (710ml) vegetable broth, low sodium
  • 2 tbsp (16g) mild curry powder
  • 1 tsp (3g) ground turmeric
  • 0.5 tsp (2g) ground cumin
  • 1 tsp (6g) sea salt
  • 0.5 tsp (3g) black pepper
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Heat the avocado oil in your pot over medium heat. Add the diced onion and carrots, stirring frequently until the onions are translucent and the carrots begin to soften (about 5-7 minutes).
  2. Stir in the minced garlic and grated ginger. Cook for only 60 seconds until the scent becomes pungent and aromatic. Note: Garlic burns quickly, so don't leave it too long.
  3. Sprinkle the curry powder, turmeric, and cumin over the vegetables. Stir constantly for 1-2 minutes until the spices darken slightly and smell nutty.
  4. Pour in the rinsed green lentils, the diced tomatoes (with their juices), and the vegetable broth.
  5. Bring the mixture to a boil, then immediately reduce the heat to low.
  6. Cover the pot with a tight fitting lid and simmer for 20-25 minutes until the lentils are tender but not falling apart.
  7. Stir in the full fat coconut milk. Simmer uncovered for another 5 minutes until the sauce thickens into a velvety consistency.
  8. Remove the pot from the heat. Stir in the fresh lime juice and sea salt. Note: Adding lime at the end preserves the brightness.