Mamta
You need a coconut oil, yellow onion, garlic cloves, freshly grated ginger, bunch of carrot, crushed tomatoes, water or vegetable broth, dried brown lentils, full-fat canned coconut milk.
In large pot over medium heat, add 1 tablespoon coconut oil, onion, garlic, ginger and carrots. Cook for 3-4 minutes, stirring frequently.
Reduce heat to medium; add crushed tomatoes, water and lentils. Then add in spices and salt.
Stir to combine then bring mixture to a simmer, then cover and continue simmering for about 35-40 minutes, string every 10 minutes. After about 40 minutes, mixture should thicken a little.
Now stir in coconut milk, continue simmering uncovered for 5 minutes on low-medium heat.
Now it’s time to move the pot from the heat and let stand for 10-15 minutes, until curry has thickened more.
Vegan lentil curry is ready. Serve the curry with rice and naan.