Detox Lentil Curry with Turmeric and Coconut—an ideal dish for a healthy and comforting meal
Ingredients (for 4 persons)
-
- 200 g lentils (any variety you prefer)
- 1 small jar peeled tomatoes
- 15 cl organic rice, soy, or vegetable cream
- 2 shallots
- 2 teeth garlic
- 2 tablespoons coconut powder
- 1 teaspoon cumin
- 1 sweet green bell pepper
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon made from sesame seeds
- 1 to 2 teaspoons turmeric
- 1 to 2 teaspoons Cayenne pepper
- Salt to taste
- 1 small bunch fresh cilantro (optional)
- Quinoa or bulgur as a side dish (optional)
Preparation
- Cook the lentils: Place the lentils in a pot with 50 cl of water and simmer for 10 minutes.
- Add the bell pepper: Add the chopped sweet green bell pepper along with the cayenne pepper and continue cooking for 5 more minutes. Reserve.
- Sauté the aromatic ingredients: In a separate skillet, heat the olive oil and sauté the finely chopped garlic and shallots until golden brown for 2 to 3 minutes.
- Add the sesame seeds: Add the sesame seeds and stir gently until they release their aroma.
- Add the tomato: Add the peeled, chopped tomatoes and cook over very low heat for 5 minutes, stirring occasionally.
- Combine the ingredients: Mix the sautéed vegetables with the lentils, then add the organic vegetable cream and coconut powder.
- Seasoning the curry: Add the cumin, turmeric, and a pinch of salt. Cook everything over low heat for 5 more minutes to blend the flavors and achieve a creamy texture.
- Serve hot: Serve with quinoa or bulgur, and top with chopped fresh cilantro if you'd like a more aromatic and refreshing touch.
«Turmeric, ginger, and anti-inflammatory spices used in plant-based dishes help promote digestion, reduce inflammation, and support the body's natural balance.»
— Dr. Marc Bony, Doctor of Chiropractic.
