- 2 cups basmati rice
- 2 tablespoons coconut oil
- 1 1/2 tablespoons cumin seeds
- 8 cloves garlic minced
- 1 medium yellow onion diced
- 1 large piece (4 to 5 inch) ginger peeled and grated
- 2 tablespoons tomato paste
- 1 28-oz. can crushed tomatoes
- 1 tablespoon turmeric
- 2 teaspoons ground coriander
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 2 cups vegetable broth
- 1 teaspoon cayenne powder
- 1 14.5-oz. can full fat coconut milk
- 1 small bunch cilantro chopped
- Prepare basmati rice according to packaging.
- Heat the coconut oil in a large pot over medium-high heat. Add the cumin seeds and toast until they start to brown, less than a minute. Add the garlic and onion to the pot and and saute for another 2 minutes.
- Add in ginger, tomato paste, tomatoes, and spices (turmeric through cayenne) and simmer for 5 minutes. Add the lentils, broth, and 1 cup of water to the pot and bring it to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 30 to 35 minutes, or until the lentils are soft. Stir occasionally to prevent the lentils from sticking to the bottom.
- If the curry starts to look dry, add a splash more broth or water.
- Once the lentils are soft, add the coconut milk and simmer for another 10 minutes. Then serve over bed of rice with a generous garnish of cilantro.
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