Red Lentil Coconut Curry

Ingredients

• 1 large onion, minced
• 1 tablespoon garlic, minced
• 1 tablespoon gingerroot, peeled and minced
• 2 teaspoons curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cinnamon
• 2-3 bay leaves
• 13 1/2 ounces coconut milk
• 1/4 cup tamari or soy sauce
• 1 cup tomato sauce
• 2 cups dried red lentils, rinsed
• 5 cups water
• 1 medium head cauliflower, cut into 1 1/2 inch pieces
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 4-6 cups cooked brown rice
• 1-2 cup peas (optional)
• 2-3 cups plain yogurt (optional)
• 3-4 diced fresh pears (optional)
• 1 cup roasted sunflower seeds (optional)

Directions

1. 1

   In large soup pan, saute in coconut butter (skim from top of can if placed in freezer for 20 minutes) or 1 tablespoon oil until transparent.

2. 2

   Reduce heat and add spices (from garlic to bay leaves). Cook and stir constantly for 3 minutes; do not let onion or spices brown.

3. 3

   Add coconut milk, soy sauce, and tomato sauce. Simmer on low heat for 20 minutes, stirring often.

4. 4

   Meanwhile, in saucepan, cook red lentils in water for 15 minutes. Then, add the lentils to the soup pot WITH water.

5. 5

   Add remaining items to soup pot and cook over medium heat just until tender (because the mixture is thick, this could take 30-45 minutes. If pressed for time, steam the sweet potatoes and cauliflower in the microwave for 5 minutes and then add to the soup pot). If using peas, add at the end of the cooking time.

6. 6

   Serve over brown rice with the following optional toppings: fresh diced pears, roasted sunflower seeds, plain yogurt.