1 cup Green Lentils
1/2 cup Coconut Milk full fat
3 cups Water
1 Onion medium
4 Garlic Cloves
1/2 inch Ginger
3 Tomatoes roma (or can tomatoes)
2 strands Cilantro
1 tsp Cumin Seeds
2 tsp Chili Powder or paprika
1 tsp Salt or as needed
1 tsp Turmeric Powder
4 tbsp Vegetable Oil


Prepare the vegetables by finely dicing the onion, mincing or roughly chopping the garlic, chopping ginger and dicing tomatoes.
To a cooking pot, add oil, when oil is hot, add cumin seeds and saute for a second. Add diced onion, garlic, ginger and cook on medium flame for 3-4 mins or till onions turn translucent.
Now add diced tomatoes and cook for 3-4 mins or till tomatoes are slightly cooked/softened. Add lentils, water and cook on medium flame for 15-20 mins with lid closed.
Keep an eye on pot, keep stirring in between, add more water if needed.
When lentils are cooked ( check carefully by crushing a lentil with your fingers/fork ), add chili powder, salt, turmeric and mix everything well. Cook with lid closed for 2 mins.
Reduce the flame to low and add coconut milk. Stir to mix and let cook for 2 mins.
Turn off the flame and when curry is still hot, add cilantro and mix.
Serve warm with cooked rice or flat bread!
Storage: Can store in an air-tight container in refrigerator for up to 3 days. Reheat on stove top or in microwave before serve.
Tip: Soak green lentils in water overnight or at least 4 hours for faster cooking process!

Site by Max Rabin.