This red lentil curry is full of protein and iron and cooks in a short 20 minutes! Plus, the ingredient list isn't too long, so this is an ideal meal to make after a day of work or school when you still want something delicious and nutritious but don't want to be in the kitchen for over an hour. Make a big batch and eat the leftovers all week long, because the flavors develop even further in the refrigerator.

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Red Lentil Coconut Curry [Vegan, Grain-Free]

Cooking Time

20

Ingredients

  • 1 1/2 cups red lentils
  • 4 cups water
  • 1/2 onion
  • 2 tablespoons oil
  • 2 tablespoons red curry paste
  • 1/2 tablespoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon sugar
  • 1/2 teaspoon turmeric
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • Small can coconut cream or half of a large can
  • 1 small can of tomato sauce
  • Salt, to taste
  • Cilantro, for garnish
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Preparation

  1. Rinse lentils and cook as directed. About 15 minutes. Drain lentils if needed.
  2. Chop 1/2 onion and sauté with oil and dash of salt.
  3. Once onions are soft, add curry paste, spices, garlic, and ginger. Sauté for 1-2 minutes.
  4. Add coconut milk and tomato sauce. Let simmer on low for a few minutes.
  5. Add lentils to sauce. Serve now or simmer spices with lentils longer.
  6. Garnish with chopped cilantro.

Nutritional Information

Total Calories: 1775 | Total Carbs: 210 g | Total Fat: 66 g | Total Protein: 75 g | Total Sodium: 2186 g | Total Sugar: 19 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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