Nourish With Karina Red Lentil Curry

Ingredients:

• ¼ cup Extra Virgin Olive Oil + 2 Tablespoons for frying onion.

• Cloves garlic  minced

• 1 inch piece fresh ginger, peeled and finely diced

• 1 zucchini finely diced

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 2 Tablespoons curry powder

• ½ teaspoon ground coriander

• 1 tin finely diced tomatoes

• ½ teaspoon Iodized salt

• Freshly cracked black pepper to taste

• 1 cup (180-190g) red lentils

• 2 cups Vegetable Stock (salt reduced)

• 1 can (400ml) full-fat coconut milk

• Optional - 1/3 cup finely diced coriander

• Serve with Basmati Rice or Naan Bread or Wholemeal Pita Bread.

Method:

1. Rinse the lentils in cold water until the water runs clear. Strain and set aside.

2. Heat a large saucepan over medium-high heat and add the olive oil.

3. Once warmed, add the ginger and garlic and cook for 1-2 minutes. Stir frequently to

   prevent garlic from burning.

4. Add the cumin, coriander, tumeric, curry powder, salt, and black pepper to taste, and

   cook for a minute, stirring well to prevent burning.

5. Add the rinsed lentils and mix well with the spices, garlic and ginger for a minute in the

   pan, stirring well.

6. After a minute, pour in the 2 cups vegetable stock (or broth) , zucchini and tinned

   tomatoes, and use a wooden spoon or spatula to scrape up any browned bits on the

   bottom of the pot.

7. Reduce heat to low and cover the pan with a lid. Simmer for approximately 25 minutes

   until lentils are soft. If they need a little longer, add extra water and cook for another 5-10 minutes – make sure you keep scraping the bottom of the pan to ensure none are

   sticking to the bottom and burning.

8. Remove the lid and stir in the coconut milk and continue cooking on low heat, uncovered

   for 5 to 8 minutes, until the curry has thickened and is creamy.

9. Serve the curry with rice and/or Indian flatbread (Naan) and garnish with extra coriander.

10. Leftovers can be stored in the fridge for 3-4 days.