Description
A hearty lentil curry with rich coconut milk.
Ingredients
Scale
- 1 cup red lentils
- 1 can (14 oz) coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, and ginger. Sauté until onion is translucent.
- Stir in curry powder, turmeric, and cumin. Cook for 1 minute.
- Add lentils and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes until lentils are tender.
- Stir in coconut milk and cook for an additional 5 minutes.
- Season with salt and garnish with cilantro before serving.
Notes
- Serve with rice or naan.
- Adjust spices to your preference.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lentil curry, coconut milk, vegan curry, Indian cuisine