Retreat Favorites: Coconut Lentil Curry

Coconut Lentil Curry
as prepared by Lyndon Marcotte


  • 1 lb bag of dry lentils
  • 3-4 small red potatoes diced
  • 1 cup of shredded or chopped carrots
  • 1 small onion
  • 1 tsp minced garlic
  • 1 cup of coconut milk
  • 1 TBS or more Madras Curry Powder to taste
  • Garnish with traditional plain Greek Yogurt and unsalted dry peanuts

Cover lentils in water or vegetable broth to slow cook. Add vegetables once boiling. Cook down to thicken, then pour in coconut milk to make it creamy, add Madras Curry Powder to taste. Garnish with a dollop of traditional plain Greek yogurt and unsalted dry peanuts.

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