Description
A delicious, creamy plant-based curry featuring red lentils, coconut milk, and a vibrant blend of spices.
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 (13.5 ounces) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 cups water
- Cooked basmati or jasmine rice, naan, or roti for serving
Instructions
- Heat a large saucepan over medium heat; add a splash of vegetable broth or neutral cooking oil. Sauté the onion until translucent (about 3-5 minutes).
- Add garlic, ginger, and chopped cilantro stems; sauté for 1-2 minutes. Stir in curry powder and cook for an additional minute.
- Rinse lentils and add to the saucepan along with coconut milk, vegetable broth, and water; stir well.
- Bring to a boil, then reduce heat to medium-low and simmer for 18-20 minutes, or until lentils are tender, stirring occasionally.
- Serve warm with rice and reserved cilantro leaves.
Notes
For a smoother consistency, blend part of the curry at the end. Adjust the heat with cayenne pepper as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg