Creamy Coconut Red Lentil Curry

• servings: 5 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

1 ½ cups Red lentils, dry

300 g Ground beef

1 large Onion, diced

1 large Red carrot, diced

1 can 800 mL Crushed tomatoes

1/2 can 200mL Coconut milk

4 cups Water (adjust for thickness)

2 tbsp Curry powder

1/2 tbsp Turmeric powder

1 tsp Salt

1/2 tsp Black pepper

Directions

Prep the red lentils and vegetables:Rinse the red lentils under cold water until the water runs mostly clear. Set aside to drain. Dice onions and red carrot finely.

Brown the ground beef:Heat a large pan or pot over medium heat. Add the ground beef and cook for 4–5 minutes, breaking it up, until browned and cooked through. Remove from the pan and set aside.

Cook the onions and carrots:Add a little oil to the same pan if needed. Add the diced onions and carrots and cook for 4–5 minutes until softened.

Bloom the spices:Make a small well in the center of the pan and add a bit of oil. Add the curry powder and turmeric and fry for about 60 seconds until fragrant.

Add beef and liquids:Return the cooked ground beef to the pan. Add the crushed tomatoes, water, rinsed red lentils, and coconut milk.

Simmer the curry:Stir well, bring to a gentle simmer, cover with a lid, and cook on medium-low heat for about 30 minutes, stirring occasionally.

Season and adjust thickness:Season with salt and black pepper to taste. Add more water if too thick or simmer longer if too thin.

Portion for meal prep:Divide into individual containers with rice if desired. Optional, pair with white rice. Let cool completely before storing in the fridge.