Description
A quick and nutritious creamy curry made with red lentils and coconut milk, perfect for busy weeknight dinners.
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.
- Serve warm with rice and reserved cilantro leaves, or as desired.
Notes
Be careful not to rush the sautéing stage for better flavor. Rinse lentils properly to avoid excess starch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 16g
- Protein: 12g
- Cholesterol: 0mg