Creamy coconut curry lentils with indian raita

Prep. Time: 30 min - Cook Time: 15 min - Total Time: 45 min - Yield: 6 servings

Ingredients

Lentils:

  • 500g dried brown lentils, rinsed and picked over

  • 4 median tomatoes, diced

  • 3 garlic cloves, minced

  • 1 medium white onion, chopped

  • 2 tbsp fresh ginger, finely choped

  • 1 1/2 can coconut milk

  • 2 tbsp coconut oil

  • 3 tbsp lemon juice

  • 1 tbsp ground turmeric

  • 1 tbsp ground cumin

  • 1 tbsp curry masala

  • 2 cups water

  • Chili flakes

  • Salt and freshly ground black pepper

  • Chopped cilantro leaves for garnish

Raita:

  • 250g natural yoghurt

  • 3 tbsp lemon juice

  • 2 garlic cloves, minced

  • 1 tbsp fresh ginger, minced

  • ½ cup cucumber, finely diced

  • 1 tbsp mint, chopped

  • 1 tbsp cilantro, chopped

  • 1/2 tsp paprika

  • 1/2 tsp cumin

  • Pinch of cinnamon

Instructions

Lentils

  1. Heat coconut oil in a medium saucepan over medium heat and sauté onions until translucent. Add the garlic, tomatoes, and let it cook for 5 minutes.

  2. Add the ginger, coconut milk, lemon juice, turmenic, cumin and curry masala, water, black pepper, chilli flakes and salt. Covered, pressure-cook for 15 minutes at HIGH pressure.

Raita

  1. Place all ingredients in a bowl and stir.

Natalia Rojas