Kenyan Lentil Curry (Kamande) with Brown Rice

Ingredients

• 1.5 cups Brown or green lentils
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 can (14 oz) Tomatoes
• 4 cups Vegetable broth
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 0.5 teaspoon Chili powder
• 1 can Coconut milk
• 1 cup Brown rice
• 2 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. 1Rinse lentils: Rinse lentils under cold water.
2. 2Cook brown rice: In a saucepan, combine brown rice and water. Bring to a boil, then reduce heat and simmer for 45 minutes, or until rice is cooked and water is absorbed.
3. 3Sauté aromatics: Heat olive oil in a large pot. Add chopped onion, garlic, and ginger and sauté until softened.
4. 4Add tomatoes and spices: Add canned tomatoes, turmeric, cumin, coriander, and chili powder. Cook for 5 minutes.
5. 5Add lentils and broth: Add rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
6. 6Stir in coconut milk: Stir in coconut milk and simmer for another 5 minutes.
7. 7Season: Add salt and pepper to taste.
8. 8Serve: Serve the lentil curry with cooked brown rice.

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