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Easy Red Lentil Coconut Curry Recipe
Light and flavor-packed red lentil coconut curry dish that's perfect with a side of bread or steamed jasmine rice.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizer, Dinner, Side Dish, Soup
Cuisine:
American
Servings:
4
Calories:
414
kcal
Author:
Aly Michell
Ingredients
1
cup
red split lentils
2.5
cups
water
13
ounce
can of coconut milk
3
cloves of garlic
crushed, minced
2
tablespoons
coconut oil
2
tablespoons
tomato paste
1
teaspoon
cumin powder
1
teaspoon
turmeric powder
1
teaspoon
ginger powder
Salt
Instructions
In a pot over medium heat, add coconut oil. Next, add the garlic. Stir and let it cook until fragrant, about 20-30 seconds
Add the tomato paste into the pot. Stir and cook for one minute. Add the cumin, ginger, turmeric, and salt. Mix all together.
Pour stir together the water and lentils. Cover pot with lid slightly ajar. Reduce heat to a low simmer for 12 minutes.
Next, add coconut milk. Remove the lid from the pot. Increase the heat to medium-high. Stir frequently and cook for 10 minutes.
Notes
Use coconut milk from the can.
If the curry is not thick enough for you, add a teaspoon or so of all-purpose flour.
Also, feel free to add more dry seasonings to the recipe if 1 teaspoon is not enough (cumin, turmeric, ginger, salt).
Nutrition
Serving:
1
serving
|
Calories:
414
kcal
|
Carbohydrates:
33
g
|
Protein:
14
g
|
Fat:
27
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
87
mg
|
Potassium:
751
mg
|
Fiber:
14
g
|
Sugar:
2
g
|
Vitamin A:
146
IU
|
Vitamin C:
6
mg
|
Calcium:
59
mg
|
Iron:
7
mg