Miss bloom

 **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...