I like lentil curry in almost any form, but I especially like ones made with coconut milk. Below is my version, which I served in a loaf of sourdough.
2 teaspoons olive oil
1 medium onion, peeled and chopped
2 large carrots, trimmed and chopped
3 cloves garlic, peeled and crushed
1-2 teaspoons hot chile paste
1-2 tablespoons Madras curry powder
1 teaspoon turmeric powder
2 cups brown lentils
1 cup yellow split peas (or use all lentils)
6 cups water
1 15-ounce can light coconut milk
1 15-ounce can diced tomatoes with juice
salt, to taste
In a large saucepan heat the olive oil over medium-high heat. Add the onion and carrots and saute until the onions soften. Add the garlic, chile paste, curry powder, and tumeric, and cook for 1-2 minutes, or until fragrant.
Stir in the lentils, split peas, water, coconut milk, and tomatoes with juice. Bring the mixture to a simmer and cover the pot. Cook for 40-50 minutes, or until the lentils are tender but not mushy. Add additional water if the mixture seems too dry. Salt to taste, and serve in a hollowed-out loaf of bread, with the interior bread chunks on the side for dipping. Good garnished with fresh cilantro.
Thanks for reading,