Description
A quick and easy coconut lentil curry that is packed with flavor and perfect for weeknight dinners.
Ingredients
Scale
- 1 cup red lentils
- 1 can coconut milk
- 2 cups vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 can diced tomatoes
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat. Add onions, garlic, and ginger, and sauté until onions are translucent.
- Stir in curry powder, turmeric, and cumin. Cook for 1 minute until fragrant.
- Add red lentils, coconut milk, vegetable broth, and diced tomatoes to the pot. Bring to a boil.
- Reduce heat to low and simmer for 20-25 minutes, or until lentils are tender.
- Season with salt to taste. Serve hot, garnished with fresh cilantro.
Notes
- For extra spice, add red pepper flakes or a diced chili pepper.
- This curry can be stored in an airtight container in the fridge for up to 4 days.
- Goes well with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg