Constraint Kitchen

Ingredients

• 1 cup red lentils
• 1 can coconut milk
• 1 can crushed tomatoes
• 1 whole onion
• 1 tbsp curry powder

Substitutions

• Use vegetable broth if you want a lighter sauce.
• Add spinach near the end for extra greens.

Steps

1. Cook onion with curry powder until fragrant.
2. Add lentils, tomatoes, and coconut milk.
3. Simmer until the lentils are soft and the curry is thick.

Storage and reheating

Storage: Keeps 4 days in the fridge or 2 months frozen.

Reheating: Reheat gently and add water if it thickens.