Description
A hearty lentil curry made with coconut milk for a creamy texture.
Ingredients
Scale
- 1 cup lentils
- 1 can coconut milk (400ml)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, chopped
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 2 cups vegetable broth
- Salt to taste
- Cilantro for garnish
Instructions
- Rinse the lentils under cold water.
- In a pot, sauté onion, garlic, and ginger until fragrant.
- Add tomatoes, curry powder, and turmeric; cook for a few minutes.
- Add lentils and vegetable broth; bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Stir in coconut milk and heat through.
- Season with salt and garnish with cilantro.
Notes
- Serve with rice or naan.
- Adjust spices according to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: lentil curry with coconut milk