Red Lentil Curry with Chutney
1 cup uncooked red lentils
4 tsp coconut oil
1 medium sweet onion, diced (about 2 cups)
3 medium cloves garlic, minced
2 tsp of ginger, minced
2 tbsp red curry paste
1 tbsp curry powder
1/2 tsp ground turmeric
1 tsp ground cumin
1/2 tsp fine sea salt
1 tsp cane or coconut sugar
14 oz can crushed tomatoes
14 oz can of chickpeas (drain & rinse)
3 cups basmati rice (brown if possible)
Apple Mango Chutney:
1.5 cups diced & peeled apples
1.5 cups diced and peeled mango
1/2 cup diced red bell pepper
1/2 cup finely chopped onion
1/2 cup coconut/cane sugar
1/4 cup white vinegar
1 tbsp fresh ginger, grated
1.5 tsp fresh lemon juice
1/4 tsp sea salt
In a medium saucepan add all ingredients except for lemon & salt and stir over medium heat for 15 minutes.
Add lemon and salt - stir for another 2 minutes then cover & remove from heat.
Start the rice! Read package directions & cook the amount of servings you wish.
Rinse the lentils then add them to a pot of water (3 cups) - Bring to a boil.
Cover and turn to low for 15 minutes or until cooked (add water if needed).
Strain the lentils and put aside (they might look like a paste at this point - no worries!)
In a large skillet, heat the oil, add onion, garlic, & ginger. Cook for 6 minutes.
Stir in the curry paste, curry powder, turmeric, cumin, salt & sugar. Turn up the heat for a minute until fragrant.
Stir in tomatoes, chickpeas, and cooked red lentils. Cook until desired temperature for eating.
Serve on a bed of rice, and top with warm chutney and fresh cilantro.
Serves 6 people - freeze if you have leftovers or keep in the fridge for 2-3 days.