Print
Description
A hearty and nutritious lentil curry, rich in protein and flavor.
Ingredients
Scale
- 1 cup red lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils.
- In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are tender.
- In a separate pan, sauté onion, garlic, and ginger until softened.
- Add turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute.
- Stir in diced tomatoes and coconut milk. Bring to a simmer.
- Pour the lentil mixture into the pan with the tomato and coconut milk mixture. Stir to combine.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan bread.
- Adjust the amount of cayenne pepper to your preferred spice level.
- You can add other vegetables like spinach or cauliflower.
- 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