Ingredients

• 2 tbsp canola oil
• 1 onion, diced
• 1 tbsp red curry paste
• 1 can (398 mL) coconut milk
• 2 cups cooked green lentils
• 4 cups broccoli florets
• 1 lime, juiced
• pinch of sugar
• salt and pepper to taste

Directions

Place a dutch oven or large saucepan over medium-high heat. Add oil.

Add onion and saute until transluscent, about 5 minutes. Stire in curry paste and cook for 1 minute, stirring constantly. Pour in coconut milk. Rinse the can out with 1/2 cup water and add to pot.

Stir in lentils, cover and bring the curry to a simmer. Reduce heat to medium-low and cook for 10 minutes. Stir in broccoli and cook for 5 minutes, until florets are tender.

Stir in lime juice, pinch of sugar, and season with salt and pepper.

Serve over steamed rice.