Lentil & Veggie Curry

Lentil & Veggie Curry (vegan, dairy free, gluten free, vegetarian)
Serves 2
This warming, filling, and flavorful dish from the wonderful @mariacorak of @cafefeed is my favorite vegetarian curry in the world. It tastes so complex and looks so beautiful that I refused to believe the recipe was so simple until Maria made it right in front of me. The best part is that you can add everything from bamboo shoots and ginger to chickpeas and carrots to keep things interesting.
1 Tbsp coconut oil
2 cloves garlic, minced
1/2 large yellow onion, chopped
1 Tbsp organic vegetable bouillon
2 Tbsp red curry paste
1 can coconut milk
1/2 cup (1 dl) water
1/2 cup (1 dl) red lentils, rinsed
Veggies of choice, chopped (I used a red pepper, 2 heads of broccoli, and a Tbsp of roughly chopped fresh ginger)
Sunflower seeds for garnish, optional
Heat coconut oil in a medium saucepan over medium-high heat. Add garlic and cook for 30 seconds. Add onion and cook until softened, 2-3 minutes. Add bouillon and red curry paste and mix. Add coconut milk and water and stir well. Lower heat all the way down and add lentils. Cover and cook the lentils for 10 minutes, or until tender. Add your vegetables and cook, covered, until vegetables are heated through/softened to your liking. If using broccoli and red pepper I recommend 5 minutes to maintain a nice crunch. Top with sunflower seeds and serve hot.