Lentil Curry with Coconut Milk
A richly spiced, spoonable meatless dish made from a vibrant array of healthy ingredients. Its rich flavor always impresses, being pleasantly spicy and warming, making it an excellent choice for cold autumn and winter days. Serve it with bread or chapati, or pair it with quick yogurt flatbreads made in a pan.
Details
- Preparation Time: 5 minutes
- Cooking Time: 40 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 4
Ingredients
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2 spoons Oil, plant, coconut
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1 piece Onion, raw
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2 pod Garlic, fresh
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pieces Ginger, fresh
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1 spoon Chili peppers, red chili, dried
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0.75 cups Lentils, raw
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400 g Tomato, pieces - can
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2.5 cups Water
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400 ml Coconut milk
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pieces Salt, table
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pieces Coriander, leaves, fresh
Steps
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Peel the onion and garlic, then finely chop them separately. Peel the ginger (using a spoon works best) and grate it finely. Place the lentils in a sieve and rinse them thoroughly under running water.
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Place a pot on the stove and heat it over medium heat. Add oil and sauté the chopped onion until translucent. Add the garlic, grated ginger, and curry powder, and cook the mixture while stirring continuously for 2-3 minutes until the spices become aromatic.
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Add the lentils to the pot and mix them with the other ingredients. Pour in the tomatoes and water (you can also use broth) and season with a good pinch of salt and freshly ground pepper. Reserve about 1/4 of the coconut milk in a cup and pour the rest into the pot. Wait for it to boil, then reduce the heat to medium and cook for another 20-25 minutes until the lentils soften. Add more water if needed, and adjust the salt towards the end of cooking.
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Serve the prepared curry in deep bowls or soup cups. Garnish with the reserved coconut milk and chopped cilantro.
Nutrition Information (Per 100g)
- Calories: 33.22 kcal
- Fat: 1.58 g
- Saturated Fat: 1.34 g
- Carbohydrates: 4.11 g
- Sugars: 0.79 g
- Protein: 0.55 g
- Fiber: 0.71 g