Healthy Coconut Lentil Curry Food

COCONUT LENTIL CURRY

Coconut Lentil Curry image

This coconut lentil curry is ready in 30 minutes and tastes amazing! Serve it alongside rice or naan for a delicious, plant-based dinner.

Provided by This Healthy Table

Time 30m

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, finely minced
2 teaspoons kosher salt
2 teaspoons turmeric
2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
2 (14 ounce) cans brown lentils, drained and rinsed
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can coconut milk
3 cups loosely packed baby spinach
optional - sliced cherry tomatoes and cilantro for serving

Steps:

Add the olive oil to a large pot over medium-high heat.
Once the oil is hot, add the onion and stir. Allow to cook for 3 minutes or until translucent, then add the garlic and cook for 30 seconds, stirring often.
Add the salt, turmeric, cumin, garam masala, paprika, coriander, pepper, and ginger. Stir continuously for 30 seconds.
Add the lentils and tomatoes to the pot. Stir to combine and allow to simmer for 5 minutes.
Then add the coconut milk and stir till fully combined. Bring to a boil, then reduce to a simmer. Allow to simmer for 15 to 30 minutes, or until the curry is reduced.
Turn off the heat. Add the spinach and stir till it has wilted.
Optional - Serve with rice or flatbread and top with tomatoes and cilantro.

Nutrition Facts : Calories 242 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1145 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

VEGETARIAN RED LENTIL COCONUT CURRY

Vegetarian Red Lentil Coconut Curry image

This is a dreamy, creamy, delicious vegetarian red lentil coconut curry which is great served over rice.

Provided by kitschykitch

Categories Main Dish Recipes Curries Vegetarian

Time 1h20m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup red lentils
2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
2 medium carrots, chopped
1 small onion, chopped
salt and ground black pepper to taste
3 medium plum tomatoes, chopped
2 cups vegetable stock
½ (14 ounce) can coconut milk
2 tablespoons red curry paste
2 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon chili powder

Steps:

Rinse lentils with cold water until water runs clear. Drain and set aside.
Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and onion. Season with a pinch of salt and pepper to help vegetables release their liquid. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
Add tomatoes and another pinch of salt. Cook, stirring occasionally, for 3 minutes. Stir in vegetable stock and lentils. Increase heat to high and bring to a boil.
Reduce heat to low and cover. Simmer, stirring every so often, for 45 minutes. Stir in coconut milk, curry paste, curry powder, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 378.7 calories, Carbohydrate 40.8 g, Fat 18.5 g, Fiber 17.6 g, Protein 15 g, SaturatedFat 10.4 g, Sodium 319.5 mg, Sugar 5.1 g