Curry sauce:
13.5 ounce can coconut milk lite or full-fat is fine
1 to 2 tablespoons curry paste or 1 teaspoon or more curry powder, to taste
1 inch piece fresh ginger
2 cloves garlic
1 teaspoon brown sugar optional
salt to taste
Put all ingredients in a blender and blend until mixed well.
I sauted the onion and broccoli in a mix of vegan butter and avocado oil. Once soft, added the canned lentils and a couple of tbsp of flour. Let that cook off the flour taste for a few minutes then pour in the curry sauce and stir until thickened.
by Accomplished_Bus3614