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Coconut Lentil Curry

URL: https://www.feastingathome.com/lentil-recipes/

Ingredients

The base

  • 1–2 tablespoons coconut oil or ghee
  • 1 medium onion, diced
  • 6 cloves garlic, rough chopped
  • 2 tablespoons ginger root, finely chopped
  • 2 cups carrots, diced
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 2 teaspoons salt
  • 1 ½ teaspoons ground turmeric
  • 1 teaspoon paprika
  • 2 teaspoons dried fenugreek leaves (optional)
  • 1 teaspoon garam masala
  • ½ teaspoon nutmeg
  • ¼–¾ teaspoon cayenne (or chili flakes)
  • 1 tablespoon tomato paste
  • 2 cups water
  • 1 cup brown lentils
  • 13.5 ounces coconut milk

Optional additions

  • 1 teaspoon black mustard seeds
  • 1 teaspoon fennel seeds
  • to taste baby spinach, cilantro, fresh tomatoes, avocado slices, fresh chilies, naan bread, fluffy basmati rice

Instructions

  1. Heat oil in a large pot and sauté onion until golden.
  2. Add garlic, ginger, and carrots; cook until fragrant.
  3. Stir in salt, spices, and tomato paste; cook for a couple of minutes.
  4. Add water and lentils, bring to a boil, then cover and simmer until lentils are tender.
  5. Stir in coconut milk and adjust seasoning as needed.
  6. Serve over basmati rice or spinach.

Nutrition Facts (estimated)

Servings
6
Calories
220
Total fat
18.8g
Total carbohydrates
29.8g
Total protein
18g
Sodium
628.1mg
Cholesterol
5.1mg

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