Coconut Red Lentil Curry
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
6 servings
-
Calories
344 kcal
-
Course
Main Course
-
Cuisine
Indian
Coconut Red Lentil Curry
Report
One pot coconut red lentil curry will soon become your go-to protein packed vegetarian meal that is so full of flavors! Packed with flavors of fresh spices of ginger, garlic, turmeric, curry packed and balanced out with rich coconut milk makes the curry THE BEST BUDGET FOOD! There’s nothing more comforting than a bowl of rice with hearty, filling curry.
Share:
Ingredients
- 1 cup dried red lentils
- 1 onion diced
- 12 oz canned tomato
- 5 cloves garlic minced
- 1 ¼ tablespoon ginger minced
- 2 tablespoon cooking oil
- 2 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 ½ teaspoon cayenne pepper adjust as needed
- salt and pepper to taste
- 1 teaspoon cumin powder optional I skipped
- 1 tablespoon lemon juice
- 3 ½ cups vegetables stock or water
- 350 ml thick coconut milk
- 2 tablespoon butter
For garnish:
- fresh cilantro
To serve:
- rice
Instructions
- Use a deep bottom pot for cooking.
- Heat oil in the pot. Then saute diced onions, minced ginger and minced garlic. Saute until onions turn pink, ginger-garlic is fragrant. Do not brown the onions.
- Add serrano pepper (optional) and canned tomato into the pot. Cook for few minutes until you see oil separating from the sides of the pan.
- Add all the spice powders – turmeric powder, curry powder, cayenne pepper, salt and pepper to taste. Mix everything and let it cook for 30 seconds.
- Add in red lentils.
- Pour vegetable stock. Stir everything until well combined.
- Cover pot with the lid and cook on medium flame until lentils are cooked through and tender.Note: open lid to check the lentils at regular times. Add water or stock if the pot is too dry.
- Once lentils are cooked, stir in thick coconut milk.
- Add in a big chunk of butter and lemon juice. Mix everything.
- Garnish with chopped cilantro. Serve over a bowl of rice immediately! Enjoy!
Notes
- Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Sauteing onion-ginger-garlic in oil on low flame until the raw smell disappears is important. When sauteed well the curry will be fragrant and taste better. Very important do not want to brown or burn onion-garlic-ginger!
- Cook tomatoes until it’s cooked through, until you see oil separating on the sides of the pan.
- Do not add too much liquid. Curry should be saucy, creamy.
- To avoid splitting of coconut milk, add it in the end once lentil is cooked through.
Nutrition Information
Show Details
Calories
344kcal
(17%)
Carbohydrates
30g
(10%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
14g
(70%)
Cholesterol
10mg
(3%)
Sodium
669mg
(28%)
Potassium
679mg
(19%)
Fiber
11g
(44%)
Sugar
5g
(10%)
Vitamin A
770IU
(15%)
Vitamin C
11mg
(12%)
Calcium
68mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 10mg | 3% |
| Sodium | 669mg | 28% |
| Potassium | 679mg | 14% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 68mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
Other Recipes
You'll Also Love
