Carrot Coconut Lentil Curry

Ingredients

• 2 onions, chopped
• 4 cloves of garlic, minced
• 2 tsp. tumeric
• 2 tsp. cumin seeds
• 2 tsp. soy sauce / tamari
• 1/2 tsp. black pepper
• 28 oz. canned diced tomatoes, including juice
• 2-3 large carrots, chopped (peeled if fussy)
• 2 C. vegetable broth
• 2 C. red lentils
• 14 oz. light coconut milk
• 1-4 tsp. hot sauce*
• 1-2 Tbsp. lemon juice
• 1/2 C. finely chopped cilantro (garnish)
• Pressure Cooker**
• Rice

Instructions

1. In a skillet over medium heat, toast the cumin seeds.
2. In a spice grinder, or a mortar and pestle, coarsely grind the cumin seeds.
3. Add onions, garlic, tumeric, cumin, soy sauce, pepper, tomatoes, carrots and veggie broth to the pressure cooker. Seal and cook on high pressure for 10 minutes.
4. Quick release pressure cooker.***
5. Add lentils and coconut milk. Reseal and cook on high pressure for another 10 minutes.
6. Quick release pressure cooker. Add lemon juice and taste for seasoning. Add additional salt, soy, and lemon juice as needed.
7. Serve over rice. Garnish with cilantro. Serve with more hot sauce if desired.

Notes

* You can use whatever you like, but we like Marie Sharp’s
** We use an Instant Pot. Stove top should work similarly. If you don’t have a pressure cooker….why? You could probably toss all of this in a slow cooker…..but…..why?
*** Instant Pot, just turn the release valve. If using a stove top, I recommend Alton’s way of moving the pressure cooker carefully under cold running water until the pressure is released.