Black Lentil and Carrot Curry

Ingredients:
1 small onion, peeled and chopped
2 cloves garlic, minced
1 tsp ground ginger
1 tsp Rogan Josh Indian Seasoning
1 tsp curry powder
1/4 tsp ground white pepper
1/2 cup coconut milk
1  14.5 oz can of diced tomatoes
3 large carrots, peeled
1/3 cup chicken broth
1/2 cup dried black lentils
2 tblsp vegetable oil
1 cup uncooked brown rice
6 cups water

Directions:
Begin cooking brown rice, according to directions on the package.

Cook carrots in chicken broth in a covered pot over medium until very tender.

Heat 2 cups of water to a boil and add 1/2 cup of lentils. Reduce heat to a simmer and cook for 35 minutes. Pour lentils and water into a colander to drain off water.

Pour oil into a large skillet and heat on medium. Add onion and saute until soft, but not brown. Add minced garlic cloves, cooking for 1 minute. Add ginger, Rogan Josh Seasoning, curry powder,white pepper and stir. Add tomatoes with broth and coconut milk. Stir to mix together. Heat to a simmer. Chop cooked carrots and add to tomato mixture. Next, add the cooked lentils to the simmering tomatoes and carrots. Heat through until everything is hot.

Serve Lentil-Carrot curry over cooked brown rice.