Quick Coconut Red Lentil Curry

Peel and finely grate 1 tbsp of raw ginger root. Thoroughly rinse 1 cup of dry red lentils under cold water using a fine-mesh sieve.

Heat 1 tbsp of vegetable oil in a medium saucepan over medium heat. Add the 1 tbsp of grated ginger and 1.5 tbsp of curry powder, stirring constantly for 1 minute until fragrant.

Pour 1 can (14.5 oz) of canned diced tomatoes (with their juices), 1 can (13.5 fl oz) of canned coconut milk, 1 cup of dry red lentils, 1 cup of water, and 1 tsp of salt into the saucepan. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 10 minutes, stirring occasionally to prevent the lentils from sticking to the bottom.

While the curry is simmering, prepare the rice: bring 2 cups of water to a boil in a separate small pot. Stir in 2 cups of instant white rice, cover with a lid, remove from the heat source, and let stand for 5 minutes. Fluff with a fork before serving.

After the lentils have simmered for 10 minutes and are tender, remove the lid from the curry and stir in 1 cup of frozen peas. Cook uncovered for 2 minutes on low heat until the peas are hot and the curry has thickened to a creamy consistency.

Divide the cooked instant rice among four bowls and spoon the warm coconut red lentil curry generously over the top.