Spicy Red Lentil Curry
Ingredients
The curry
-
2
Tbsp
coconut oil
-
3
cloves
garlic, minced
-
1
tsp
minced ginger
-
½
cup
diced carrots
-
3
Tbsp
red curry paste
-
1
can
tomato paste (6 ounces)
-
2
cups
low-sodium vegetable broth
-
1
cup
water
-
⅔
cup
dry red lentils
-
1-2
Tbsp
coconut sugar (or maple syrup)
-
½
tsp
ground turmeric
-
⅓
cup
light coconut milk (optional)
For serving
-
Cooked
brown rice (optional)
-
to taste
pickled red onion (optional)
-
to taste
fresh chopped cilantro (optional)
-
to taste
pita or naan (optional)
Instructions
- Rinse the lentils and set aside. Cook brown rice if serving.
- Heat a large skillet over medium heat and add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes.
- Add the red curry paste and sauté for another 2 minutes.
- Stir in the tomato paste, vegetable broth, and water, then add the lentils, coconut sugar, and turmeric.
- Bring to a simmer, then reduce heat and simmer for about 20 minutes until lentils are tender, stirring frequently.
- Optionally, stir in coconut milk for creaminess and adjust seasonings as needed.
- Serve the curry over brown rice and garnish with cilantro, pickled onions, and pita or naan if desired.
Nutrition Facts (estimated)
Servings
3
Calories
402
Total fat
16.4g
Total carbohydrates
48g
Total protein
17.5g
Sodium
1340mg
Cholesterol
0mg
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