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Description
A hearty and nutritious lentil curry, rich in protein and flavor.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Rinse the red lentils in a fine-mesh sieve until the water runs clear.
- Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more.
- Stir in turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute, until fragrant.
- Add diced tomatoes, vegetable broth, and lentils to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- Stir in coconut milk and season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- Adjust the amount of cayenne pepper to your preferred level of spiciness.
- Serve with rice or naan bread.
- For a creamier curry, use full-fat coconut milk.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg