Red Lentil Coconut Curry
With flavors like this who would miss having meat on their plates? No one that is who. This Indian inspired dish was satisfying in flavor and filled our bellies with healthy protein from the lentils.
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Equipment
- 1 Fine Mesh Colander
- 1 Stock Pot with Cover
Ingredients
- 1 Cup Red Lentils
- 1 Tbsp Olive Oil
- 13.5 Ounces Coconut Milk
- 2 Cups Crushed Tomatoes
- 2 Tsp Chili Powder
- 1 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 1 Tsp Ground Turmeric
- 1/2 Tsp Ground Ginger
- 1 Tsp Salt
- 1 Onion
- 5 Cloves Garlic
- 2 Cups Water
Instructions
- Rinse the lentils
- Rough cut the onion
- Mince the garlic
- Turn stove to medium to medium low heat
- Heat the olive oil in a pot
- Once the oil is heated add the onion
- Cook until it is translucent
- Add the garlic
- Add all the dry spices and mix with the onion and garlic
- Once you can smell them ( 60 seconds or so) Add the tomatoes
- Add the water
- Add the lentils
- Bring to a boil
- Reduce heat
- Put the lid on and cook for 13 - 15 minutes letting the liquid reduce
- Uncover and Stir in the coconut milk
- Cook for 5 -7 more minutes uncovered until thickened
- Serve over rice or eat plain with slice of warm Naan bread
Video
Notes
We use full fat coconut milk
We served this curry over rice - Rice is not included in the nutritional value.
You could also serve a slice of Naan Bread with it. Naan is not included in nutritional value.
Nutrition
Calories: 453kcalCarbohydrates: 46gProtein: 17gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 776mgPotassium: 1129mgFiber: 18gSugar: 8gVitamin A: 583IUVitamin C: 18mgCalcium: 111mgIron: 9mg
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