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Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat and remove the browned beef from the pot, setting it aside.

In the same pot, add the diced onions and carrots. Sauté over medium heat for 5-7 minutes, or until softened.

Push the softened vegetables to one side of the pot, creating a small 'lake' of oil in the cleared space. Add the curry powder and turmeric to the oil and fry for 1 minute, stirring constantly, to bloom the aromatics and enhance their flavor.
Return the browned ground beef to the pot. Add the crushed tomatoes, 1 1/2 cups of water, rinsed red lentils, and full-fat coconut milk. Stir everything well to combine.

Bring the curry to a gentle simmer, then reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 30 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

Remove the lid and taste the curry. Season with salt and black pepper as needed. If a looser consistency is desired, add an extra splash of water and stir.

Portion the finished curry with cooked rice into individual meal prep containers. Allow the containers to cool completely at room temperature for about 1 hour before refrigerating or freezing.

Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat and remove the browned beef from the pot, setting it aside.

In the same pot, add the diced onions and carrots. Sauté over medium heat for 5-7 minutes, or until softened.

Push the softened vegetables to one side of the pot, creating a small 'lake' of oil in the cleared space. Add the curry powder and turmeric to the oil and fry for 1 minute, stirring constantly, to bloom the aromatics and enhance their flavor.
Return the browned ground beef to the pot. Add the crushed tomatoes, 1 1/2 cups of water, rinsed red lentils, and full-fat coconut milk. Stir everything well to combine.

Bring the curry to a gentle simmer, then reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 30 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.

Remove the lid and taste the curry. Season with salt and black pepper as needed. If a looser consistency is desired, add an extra splash of water and stir.

Portion the finished curry with cooked rice into individual meal prep containers. Allow the containers to cool completely at room temperature for about 1 hour before refrigerating or freezing.