Coconut Curry with Lentils and Tomatoes

 Ingredients

• 3 cups chicken broth
• 1 can coconut milk
• 3 medium yellow onions
• 3 jalapenos
• 1 can diced tomatoes
• 1 small bunch cilantro
• 3 inches of ginger root
• 6 cloves garlic
• 2 cups lentils
• 1/4 cup yogurt
• 2 tbsp curry powder
• 2 tbsp soy sauce
• 1 tbsp honey
• 3/4 tsp turmeric
• 1/4 tsp cinnamon
• 1/4 tsp cumin

Wash your produce. Quarter the onion, peel the garlic and ginger root, and remove the stems and seeds from the jalapenos. Strip the cilantro leaves from the stem. Set aside 1/2 of the cilantro for garlic. Place everything else into a food processor and lightly process until well chopped. 

Drain the tomatoes and add them to a crockpot with yogurt, coconut milk, chicken broth and lentils. Add your spices. Add the mixture from the food processor. Cook until lentils are soft and most of the liquid is absorbed. 

Mince the remaining cilantro for garnish.

Serve over basmati rice with fresh naan.