Description
A hearty and nourishing dish made with lentils and creamy coconut milk, perfect for chilly evenings.
Ingredients
Scale
- 1 cup lentils (red or green)
- 1 can coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat and sauté the chopped onion for 3-4 minutes until soft.
- Add minced garlic and grated ginger, cooking for another minute.
- Stir in curry powder and turmeric, and cook until fragrant (about 30 seconds).
- Add lentils, diced tomatoes, vegetable broth, and coconut milk; stir well.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Season with salt and pepper to taste and serve hot, garnished with fresh cilantro.
Notes
This recipe stores well in the refrigerator for 4-5 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg