Description
A warm and nourishing curry made with red lentils and coconut milk, full of flavor and packed with protein and fiber.
Ingredients
Scale
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, finely minced
- 1/2 bunch cilantro, chopped; stems and leaves divided
- 1 tablespoon salt-free curry powder
- 1/4 to 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 cups dry red lentils
- 1 can full-fat coconut milk (13.5 ounces)
- 2 cups low-sodium vegetable broth
- 2 cups water
- Cooked basmati or jasmine rice, naan or roti (for serving)
Instructions
- In a large saucepan, bring a splash of vegetable broth or neutral cooking oil to medium heat. Add the onion and sauté until translucent, about 3-5 minutes.
- Add the garlic, ginger, and chopped cilantro stems; sauté for another 1-2 minutes. Stir in the curry powder and cook for an additional minute.
- Rinse the lentils, then add them to the pan along with the coconut milk, vegetable broth, and water; stir to combine.
- Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until lentils are tender, stirring occasionally.
- Serve warm with rice and reserved cilantro leaves, or as desired.
Notes
For an extra creamy finish, blend half the curry before serving. Adjust seasoning to your taste if you like it spicier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg