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BLACK
LENTIL CURRY

WHIP THIS UP AT YOUR STUDIO!

This creamy black lentil curry, is a vegan take on the popular Indian Dal Makhani. Made with coconut milk, beluga lentils, and a variety of healthy veggies. It's packed with flavorful spices and has a wonderfully thick texture.
It's hands down one of the best creamy curries you'll ever try.

Super easy one pot recipe, healthy, quick, and incredibly delicious!!!

🥣🌿✨

SERVING: 10 PEOPLE  I  PREP. TIME: 25 MIN.  I  TOTAL TIME: 35 MIN.

INGREDIENTS:

  • 2 tbsp. coconut oil or olive oil for frying.
  • 2 onion chopped
  • 4 garlic cloves minced
  • 3-4 medium size carrots *grated with medium-small size
  • 4 tbsp. curry paste or yellow curry powder
  • 750 gr beluga lentils
  • 800 ml strained tomatoes
  • 800 ml coconut milk
  • 1.200 ml vegetable broth
  • 3 sweets potato - cut into cubes
  • 300 gr. baby spinach
  • salt and pepper to taste
  • 5 tbsp. lime juice
  • 1 bay leaf
  • 3 teaspoons fresh ginger - finely chopped

TO SERVE

  • 4 tbsp. non-dairy yogurt with a little bit of lemon drops and a pinch of salt.
  • Fresh coriander *toppings
  • Sesame seeds
  • Basmati rice *cooked

INSTRUCTIONS

  • Heat the coconut oil or ghee in a pot. Add the chopped onions, garlic, ginger and carrots and sauté for 1-2 minutes.

  • Add the curry paste, black lentils and sauté for two minutes more. Then add strained tomatoes, coconut milk and 1 cup of vegetable broth. Stir to combine and bring to a simmer. Cook covered for about 25 minutes while stirring occasionally and adding the remaining broth gradually.

  • Add the sweet potato cubes, bai leaf and cook for another 15 minutes, or until the sweet potato is tender and the curry is thick and creamy. Taste and adjust salt, pepper and lime juice.

  • Add the baby spinach and cook for 3 minutes more. *Is the curry is too thick, you can add more water or vegetable broth to thin.

  • Garnish the curry with the non-dairy yogurt, fresh copped coriander, and sesame seed. Always add you personal and favorite toppings. (fresh tomatoes, onions with lemon or drops of vinegar).

  • Serve with Basmati rice or with naan bread.

BLACK LENTIL CURRY

WHIP THIS UP AT YOUR STUDIO!

This creamy black lentil curry, is a vegan take on the popular Indian Dal Makhani. Made with coconut milk, beluga lentils, and a variety of healthy veggies. It's packed with flavorful spices and has a wonderfully thick texture.
It's hands down one of the best creamy curries you'll ever try.

Super easy one pot recipe, healthy, quick, and incredibly delicious!!!

🥣🌿✨

SERVING: 10 PEOPLE  I  PREP. TIME: 25 MIN.  I  TOTAL TIME: 35 MIN.

INGREDIENTS:

  • 2 tbsp. coconut oil or olive oil for frying.
  • 2 onion chopped
  • 4 garlic cloves minced
  • 3-4 medium size carrots *grated with medium-small size
  • 4 tbsp. curry paste or yellow curry powder
  • 750 gr beluga lentils
  • 800 ml strained tomatoes
  • 800 ml coconut milk
  • 1.200 ml vegetable broth
  • 3 sweets potato - cut into cubes
  • 300 gr. baby spinach
  • salt and pepper to taste
  • 5 tbsp. lime juice
  • 1 bay leaf
  • 3 teaspoons fresh ginger - finely chopped

TO SERVE

  • 4 tbsp. non-dairy yogurt with a little bit of lemon drops and a pinch of salt.
  • Fresh coriander *toppings
  • Sesame seeds
  • Basmati rice *cooked

INSTRUCTIONS

  • Heat the coconut oil or ghee in a pot. Add the chopped onions, garlic, ginger and carrots and sauté for 1-2 minutes.

  • Add the curry paste, black lentils and sauté for two minutes more. Then add strained tomatoes, coconut milk and 1 cup of vegetable broth. Stir to combine and bring to a simmer. Cook covered for about 25 minutes while stirring occasionally and adding the remaining broth gradually.

  • Add the sweet potato cubes, bai leaf and cook for another 15 minutes, or until the sweet potato is tender and the curry is thick and creamy. Taste and adjust salt, pepper and lime juice.

  • Add the baby spinach and cook for 3 minutes more. *Is the curry is too thick, you can add more water or vegetable broth to thin.

  • Garnish the curry with the non-dairy yogurt, fresh copped coriander, and sesame seed. Always add you personal and favorite toppings. (fresh tomatoes, onions with lemon or drops of vinegar).

  • Serve with Basmati rice or with naan bread.

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