Coconut Lentil Curry (Vegan & Gluten Free)

Introducing your summer curry - a healthy, nutritious concoction that tastes great warm or cold and will help you recover from all those hours you spend drinking in the sun, thanks to a double whammy of nutrients from the veggies and capsaicin from the hot spices. And did I mention it's vegan and gluten free?

I have a problem.

I am absolutely addicted to Sweetgreen, and it is threatening the feeble health of my bank account.

It's just that it's so close to my office! And allows me to get some fresh air in the middle of the work day! And I can order my salad ahead of time so I don't need to wait in line! And my friends love it too so we all go get our salads together!

...but, it's also like $10 per salad... and metro is hiking fares for some unknown reason (are you also gonna improve your service and start collecting tax money from VA and MD, WMATA?!)... so I really should NOT spend $50 on salads per week when it costs less than half as much to make a delicious batch of something at the beginning of the week.

Hence, this curry! Easy to transport, super delicious, and healthy to boot. My tupperwares of curry have been getting me through the week feeling healthy and not impoverished, which are two things I aspire to on a daily basis. No sad desk lunch here!

Coconut Lentil Curry

To make this curry, you will need:
- 2 T coconut oil
- 2 cloves garlic, minced
- 2 T ginger, minced
- 28 oz can crushed tomatoes
- 1 cup dried lentils
- 15 oz can light coconut milk
- 1 T turmeric
- 1 t cayenne pepper
- Salt & pepper, to taste
- Halved cherry tomatoes and cilantro for garnish

Heat a large pot over medium-high heat, and add the coconut oil. Add the ginger and garlic and sauté, stirring frequently, for 1-2 minutes. Add the crushed tomatoes, turmeric, salt, and pepper, and cook for 5 minutes, stirring occasionally.

Add the lentils, cayenne pepper, and 4 cups of water to the pot and bring to a boil. Reduce heat to low, cover the pot, and let simmer 35-40 minutes until lentils are soft. Add the coconut milk and bring to a simmer.

Remove from heat, garnish with halved cherry tomatoes and cilantro, and serve with rice, quinoa (my personal fave), or naan. Healthy lunches/dinners/drunchies made easy! Because nothing is better than drunk eating a warm, nourishing meal that won't make you hate yourself in the morning.

XOXO,
Jess