Lentil Curry
This lentil curry is amazingly delicious and so easy to make it will go straight onto your regular dinner schedule. Creamy, hearty and packed with flavor!
Servings: 8
Calories: 466kcal
Ingredients
- 3 Tbsp Olive Oil Extra Virgin
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 1 Tbsp Curry Powder Mild
- ½ tsp Cumin
- ½ tsp Coriander Powder
- ½ tsp Turmeric
- ¼ tsp Cayenne Pepper
- 1 and ½ cups Dried Brown Lentils
- 28 ounces Canned Chopped Tomato
- 28 ounces Canned Coconut Milk Full Fat, Unsweetened
- 2 cups Vegetable Stock
- 1 Tbsp Coconut Sugar or Brown Sugar
- Salt and Pepper To Taste
For Serving:
- Basmati Rice or other rice
- Fresh Chopped Basil
Instructions
- Add the olive oil to a pot along with the chopped onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
- Add the lentils and toss them with the onions and spices.
- Add the canned chopped tomato, coconut milk and vegetable stock and bring to a simmer. Turn down the heat, cover the pot and leave to simmer, stirring occasionally, until the lentils are soft and cooked.
- Add in the coconut sugar for flavor balance and some salt and pepper to taste.
- Serve with basmati rice and some fresh chopped basil.
Video
Notes
- Dried brown lentils are the best to use in this curry though green lentils will also work. You can also use red lentils but they cook much faster so keep a close watch on them if you do use them.
- Leftovers will keep very well in the fridge for 4-5 days. Reheat in the microwave or on the stovetop. It's also freezer friendly for up to 3 months. Thaw overnight in the fridge and then reheat on the stove.
- Nutritional information is for lentil curry only and does not include rice.
Nutrition
Serving: 1Serving | Calories: 466kcal | Carbohydrates: 40g | Protein: 15g | Fat: 30g | Saturated Fat: 22g | Sodium: 399mg | Potassium: 903mg | Fiber: 17g | Sugar: 9g | Vitamin A: 290IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 6mg