One-Pan Anti-Inflammatory Lentil Curry
23 ingredients · from The Doctor's Kitchen
Ingredients
- Tomatoes, roughly chopped
- 1 thumb Ginger
- A few cloves, peeled Garlic
- Couple of teaspoons (adjust to taste) Chili
- Onion, roughly chopped
- Couple of teaspoons Desiccated Coconut
- Good pinch Salt
- To taste Black Pepper
- Amount needed for recipe Lentils (soaked and drained)
- 1 tablespoon Coconut Oil or Neutral Oil
- A few Mustard Seeds
- A few Cumin Seeds
- A few Star Anise
- To taste Turmeric Powder
- Raw, chopped Garlic (for cooking off)
- Raw, chopped Onion (for cooking off)
- 300 ml Water
- 1 can Coconut Milk
- Amount needed to mix with water and coconut milk Vegetable Stock
- As desired Protein (Monkfish, Chicken, or Tofu)
- Green Beans, chopped
- Chunks as desired White Fish (e.g., Monkfish, Cod, Pollock)
- As desired Spinach or Baby Kale/Swiss Chard
Method
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Watch the original: “One-Pan Anti-Inflammatory Lentil Curry” by The Doctor's Kitchen. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
