Lentil Curry - The Plant Based School

Name: Lentil Curry - The Plant Based School
Ingredients: 1½ tablespoon olive oil; 1 medium onion (chopped); 2 cloves garlic (grated); 1 inch ginger (grated); 2 teaspoons curry powder; 1 teaspoon cumin; ⅓ teaspoon red pepper flakes; 1 teaspoon turmeric powder (optional); 1 teaspoon coriander (optional); 2 cups vegetable stock (or more if you prefer a more soupy curry); 1 small can (15-ounce) crushed tomatoes; 1 small can (14-ounce) coconut milk; 1 cup red lentils (best if split red lentils); 1 teaspoon salt; ⅛ teaspoon black pepper; 1 teaspoon garam masala (optional); 4 wedges lemon; 1 handful cilantro (or flat-leaf parsley); 4 tablespoons Greek-style yogurt (or unsweetened non-dairy yogurt); 2 cups basmati rice

"Lentil curry is an easy, tasty, and nourishing meal you can make in one pot with simple ingredients in about 30 minutes. Get the recipe now!..."

INGREDIENTS

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1½ tablespoon olive oil

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1 medium onion (chopped)

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2 cloves garlic (grated)

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1 inch ginger (grated)

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2 teaspoons curry powder

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1 teaspoon cumin

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⅓ teaspoon red pepper flakes

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1 teaspoon turmeric powder (optional)

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1 teaspoon coriander (optional)

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2 cups vegetable stock (or more if you prefer a more soupy curry)

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1 small can (15-ounce) crushed tomatoes

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1 small can (14-ounce) coconut milk

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1 cup red lentils (best if split red lentils)

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1 teaspoon salt

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⅛ teaspoon black pepper

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1 teaspoon garam masala (optional)

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4 wedges lemon

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1 handful cilantro (or flat-leaf parsley)

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4 tablespoons Greek-style yogurt (or unsweetened non-dairy yogurt)

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2 cups basmati rice

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