Coconut Red Lentil Curry
This is a flavorful and versatile vegan dish that's easy to make.
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Servings: 4
Calories: 381kcal
Equipment
Ingredients
- 1 tablespoon oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 tablespoon minced ginger
- 1 ½ cup (250g) crushed tomatoes
- 1 ½ tablespoons curry powder
- 1 ½ teaspoons garam masala
- 1 cup (285g) red lentils
- 4 cups (1L) vegetable broth
- 1 tablespoon almond butter
- ½ cup (120ml) coconut cream
- salt and pepper to taste
- chopped parsley
Instructions
- Heat the oil in a large pan over medium heat and sauté the onion until soft for about 5 minutes.
- Mix in the garlic and ginger and cook for 30 seconds until fragrant.
- Stir in the crushed tomato, curry powder and garam masala.
- Mix in lentils, vegetable broth and almond butter (if using). Cover and bring to a gentle simmer.
- Reduce the heat to low and cook for 20 minutes, stirring a couple of times during cooking.
- Remove the lid, stir in the coconut cream, and switch of the heat. Adjust seasonings as needed and serve.
Notes
- Lentils are often machine sorted so check closely for any undesirable pieces or rocks.
- Sometimes the water in coconut cream can separate out. Vigorously shake the can before opening it to make sure it is well combined.
- Be sure to use smooth almond butter, not chunky.
- Use a wide shallow pan and the lentils will cook a little faster.
- Make it Spicy - Saute a serrano or jalapeno pepper along with the onion to add spicy heat to this red lentil coconut curry.
- Add More Veggies - When adding the lentils, toss in some chopped sweet potatoes. Mushrooms and fresh greens also taste great.
- Store – Store leftovers in the fridge for 4 days and freeze for up to 3 months
- There are 7 WW Blue Plan SmartPoints in one serving.
Nutrition
Calories: 381kcal | Carbohydrates: 45g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 1067mg | Potassium: 914mg | Fiber: 18g | Sugar: 8g | Vitamin A: 736IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 6mg