This curry hit the spot this week! Such amazing flavour from all the delicious spices, creaminess from the coconut milk, and is packed with plant-based protein and antioxidants! It made for great meal prep as well!
Tip 1: serve with a side of salad for a perfectly balanced and satisfying meal!
The recipe calls for wild rice, but if you already have rice made or want to sub in a different type of starch - by all means skip the rice steps in this recipe.
Tip 2: When you are boiling veggies keep the water left behind to re-use in the cooking of your starch (i.e. rice in this recipe). This method of cooking retains all the nutrients that were leached out of the veggies during the boiling process! It also adds some great flavour to your starch component!
If you enjoy Curry dishes and are looking for a different recipe to try out this week, definitely give this one a go!
Recipe makes 6 servings👇
2 Tbsp coconut oil
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1 head of garlic, chopped (10–12 cloves)
1/2 a yellow onion, diced
1 28-ounce can of crushed tomatoes
2 Tbsp ginger, grated (I used prepared minced)
1 Tbsp turmeric
1 tsp cumin powder
1 tsp garam masala
2 tsp salt
1 cup dried brown lentils
2 tsp cayenne powder
3 cups of water to cook lentils
2 cups wild rice, dry
5 cups: 3 of veggie broth, 2 of water, for rice/boiling carrots
4 carrots, peeled and chopped in half
1 block soft tofu
1 15-ounce can coconut milk
A few handfuls of cherry tomatoes for garnish
Sunflower seeds for garnish
Heat coconut oil over medium heat in a large pan with a lid, once warm add in the cumin and coriander seeds and stir until browned (~45 seconds), then add in the garlic and onions and cook until soft.
Pour in the can of crushed tomatoes, ginger, turmeric, cumin powder, garam masala, and salt. Stir and let cook for ~5 minutes.
Add in the dried brown lentils and 3 cups of water, stir well, turn heat to low-medium, place lid on and let simmer for ~35 minutes or until lentils are soft. Stir occasionally to prevent lentils from sticking to the bottom.
Meanwhile, bring the 5 cups of veggie broth/water to a boil in a separate medium pot with a lid. Then add in the carrots and boil until soft enough to easily pierce with a fork. Keep the lid on the whole time, we don’t want to lose too much liquid as this is the same fluid we will use for our rice!
Once cooked, transfer the carrots to a blender, leaving the broth in the pot, then add the dry wild rice into the same broth. Cover with a lid and let cook for ~45 minutes or until your rice is done.
In the blender with the carrots add the block of soft tofu and can of coconut milk, blend until smooth. Set aside for now.
Once the lentils are finished cooking, pour the blended mixture into the pan and stir well to combine. Allow to come back up to a simmer and cook for an additional 5-10 minutes, without the lid, to get it a bit thicker.
Once complete, remove from heat and serve with your cooked wild rice, top with some cherry tomatoes and sunflower seeds and ENJOY!
What’s on YOUR menu tonight❓
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