Description
This recipe offers a delicious and healthy way to enjoy lentils, infused with the rich and aromatic flavors of coconut curry. It is a hearty and satisfying dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup red lentils, rinsed
- 2 cups vegetable broth
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic, ginger, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
- Pour in coconut milk and diced tomatoes. Bring to a simmer.
- Add rinsed lentils and vegetable broth. Stir well.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- For a thicker curry, simmer uncovered for an additional 5-10 minutes.
- Serve with rice or naan bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Adjust spice level to your preference by adding more or less cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 9g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg
Keywords: coconut curry, lentils, vegan, Indian food, healthy, quick dinner