Red Curry Lentils
Looking for a hearty, warming one-pot meal? This one is a winner! It’s also quite versatile, so feel free to be creative with the veggies that you add to the pot. Perhaps a big handful of spinach, or some diced sweet potato? Or prepare it exactly as-is and serve over a heap of rice with buttery garlic naan. You’ll find most of the ingredients featured in our Weekly Sale from January 21st – 27th, so it’s a perfect time to give this one a try!
In a Dutch oven or large pot, heat the ghee over medium-high heat. Add the onion and cook, stirring occasionally, until translucent (4-6 minutes). Add the cauliflower florets and cook, stirring occasionally, for another 2-3 minutes. Add ginger and garlic and cook for another minute or so, until fragrant. Pour in the broth or water and add the lentils, bringing them to a boil. Reduce heat to low and gently simmer, uncovered until lentils are just tender (about 20 minutes. Add the simmer sauce and coconut milk and simmer an additional 15-20 minutes, or until lentils are creamy and falling apart. Remove from heat, stir in the lime juice, garnish with fresh cilantro, and serve over rice.