Ingredients

• 1 cup red lentils, rinsed — $1.20
• 1 can coconut milk — $2.20
• 1 can diced tomatoes — $1.20
• 1 small onion, diced — $0.80
• 2 cloves garlic, minced — $0.20
• 1 tablespoon curry powder — $0.20
• 1/2 teaspoon cumin — $0.05
• 1 tablespoon oil — $0.20
• 1 1/2 cups water — $0.00
• 2 cups cooked rice — $0.80
• Optional: spinach or lime juice — $0.50

Estimated ingredient total: $6.85 to $7.35
Displayed planning estimate: $13.90

Detailed Instructions

1. Dice the onion and mince the garlic.
2. Heat the oil in a medium pot over medium heat.
3. Add the onion and cook for 4 to 5 minutes until softened.
4. Add the garlic, curry powder, and cumin and stir for 30 seconds.
5. Add the red lentils, diced tomatoes, coconut milk, and water.
6. Stir well and bring the mixture to a simmer.
7. Reduce the heat and cook for 20 to 25 minutes, stirring occasionally, until the lentils are soft.
8. If the curry thickens too much, add a splash of water.
9. Stir in spinach or lime juice if using.
10. Taste and adjust seasoning.
11. Serve over rice.

Helpful Notes

• Red lentils cook quickly and break down into a creamy texture.
• This is a good starter curry for beginners.
• Add extra vegetables later if you want a bigger version.

Price Note