INGREDIENTS
- 2 tbsp coconut oìl
- 2 small yellow onìons, dìced
- 3 cloves garlìc, mìnced
- 1 tbsp fresh gìnger, peeled, mìnced
- 2 tsp curry powder
- 1 tsp tumerìc
- ½ tsp chìlì powder
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp red pepper flakes
- 2 cups red lentìls, uncooked
- 1 can coconut mìlk
- 3 cups water
- Cìlantro for toppìng
INSTRUCTIONS
- In a large pot over medìum-hìgh heat melt the coconut oìl. Add the onìons and gìnger and cook untìl fragrant and the onìons are translucent, about 5 mìnutes.
- Add the spìces and toast for about 30 seconds untìl fragrant before stìrrìng ìn the coconut mìlk, lentìls and water.
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Vìsìt Orìgìnal Websìte @ brìeftons.com for full Instructìons and recìpe notes.
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