Description
A simple, warm lentil curry recipe suitable for a cozy evening meal.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup light coconut milk
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
- Add the cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Add the rinsed lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- Stir in the light coconut milk. Heat through for 2 minutes; do not boil after adding coconut milk.
- Season with salt and pepper to your taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a thicker curry, mash some of the lentils against the side of the pot with a spoon.
- If you prefer a smoother texture, blend a portion of the curry using an immersion blender before adding the coconut milk.
- Serve this curry over brown rice or with whole-wheat naan bread.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 18
- Protein: 19
- Cholesterol: 0
Keywords: lentil curry, healthy, vegetarian, easy dinner, red lentils, coconut milk