Vegan curry

 **Recipe: Creamy Vegan Lentil Curry**

**Ingredients:**

- 1 cup dry green or brown lentils, rinsed and drained

- 1 large onion, finely chopped

- 3 cloves garlic, minced

- 1 tablespoon ginger, grated

- 1 can (400g) diced tomatoes

- 1 can (400ml) coconut milk

- 1 tablespoon curry powder

- 1 teaspoon ground turmeric

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon cayenne pepper (adjust to taste for spice)

- Salt and pepper to taste

- 2 tablespoons vegetable oil

- Fresh cilantro for garnish

- Cooked rice or naan bread for serving

**Instructions:**

1. **Cook Lentils:** In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer until lentils are tender but not mushy (usually about 20-25 minutes). Drain any excess water.

2. **Sauté Aromatics:** In a large skillet, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

3. **Add Spices:** Stir in curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper. Cook for 1-2 minutes to toast the spices, stirring constantly.

4. **Combine Lentils and Tomatoes:** Add the cooked lentils to the skillet, followed by diced tomatoes. Stir well to combine.

5. **Simmer with Coconut Milk:** Pour in the coconut milk, stirring to create a creamy consistency. Allow the mixture to simmer for about 15-20 minutes, letting the flavors meld together. Season with salt and pepper to taste.

6. **Serve:** Once the lentil curry has thickened and the flavors have melded, remove from heat. Serve over cooked rice or with warm naan bread.

7. **Garnish:** Garnish with fresh cilantro before serving for a burst of freshness.

Enjoy this hearty and flavorful creamy vegan lentil curry as a satisfying and nutritious meal!