Coconut Lentil Curry

Instructions

1. Prepare the lentils
   Rinse the red lentils in a fine-mesh sieve under cold water until the water runs clear. Drain well and set aside.
2. Sauté the aromatics
   Heat oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the spices
   Stir in the curry powder, turmeric, cumin, and red chili flakes. Toast the spices for about 30 seconds until they become aromatic, being careful not to burn them.
4. Combine all ingredients
   Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, and salt to the pot. Stir well to combine all ingredients and bring to a boil.
5. Simmer the curry
   Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally, until the lentils are tender and beginning to break down.
6. Add coconut milk
   Stir in the coconut milk and simmer uncovered for another 5-10 minutes until the curry reaches your desired consistency. For a thicker curry, simmer longer; for a thinner curry, add a splash of water or broth.
7. Adjust seasonings
   Taste and adjust seasonings as needed, adding more salt or spices according to your preference. If you'd like more acidity, you can add a squeeze of lime juice directly to the pot.
8. Serve
   Ladle the curry into bowls. Garnish with fresh cilantro leaves and serve with lime wedges on the side. This curry pairs wonderfully with basmati rice, naan bread, or quinoa.