Prepare this vegan coconut lentil curry effortlessly, and savour a delectable rendition of the popular Indian dish, Dahl Makhani! It's nutritious and simple to make on the stovetop.
Start by heating a large pot over medium heat and temper the whole spices in coconut oil.
Then, sauté the onions, along with garlic and ginger, until golden. It should take about 2 to 3 minutes.
Next, stir in the curry powder and turmeric and stir to coat the onion-garlic-ginger mixture.
Then, add tomato coulis, coconut cream, salt and water and stir well.
Once the water mixture boils, carefully add the lentils and kidney beans, bringing it all to a simmer.
Then cover and cook for 40 to 50 minutes or until the lentils are cooked through. You can add more liquid if needed.
Finally, top with a sprinkle of chilli peppers and fresh cilantro, stir together and serve.
Excellent source of dietary fibre
Excellent source of iron
High in protein
Excellent source of potassium