Vegan Lentil Curry Recipe...this curry lentil stew is so delicious and it is very nutritious. Lentils are a great source of protein, and it is gluten-free. Made with curry, coconut milk, and fresh spices. Serve with Basnati or Jasmine rice. Give this recipe a try especially if you are looking for a good source of protein.

INGREDIENTS:
3 tablespoons Grapeseed Oil or Avocado Oil
1 white Onion, chopped
1/2 red onion, chopped
2-4 garlic cloves, crushed
Thumbsize piece of Grated ginger
2 tablespoons of Curry powder
1 teaspoon black pepper
1/2 teaspoon Cumin
1 teaspoon Turmeric
1 teaspoon Garam masala
Salt to taste
Habanero Pepper to taste
1-2 plum chopped red tomatos
3-4 cups Water
1 can Coconut milk
2 cup Dried lentils
Few sprigs of cilantro leaves

DIRECTIONS:
1. Soak lentils for 2 hours with cold water in pot.
2. Heat oil in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin, turmeric and plum tomatoes. Cook for 1-2 minutes.
3. Add water, lentils, coconut milk, salt, & habenero pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.

Lentils should be soft and the sauce should be creamy. Add more water if too thick, if too thin, simmer for 10-15 minutes more with lid off.
Check the seasoning, if needed add more salt/pepper. Turn the heat off and add chop cilantro and stir.
Serve with Jasmine or Basmati RIce

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