Description
Coconut Curry Lentils are a vibrant and flavorful dish, marrying earthy lentils with creamy coconut milk and aromatic spices. Ideal for any meal, this recipe is both satisfying and nutritious.
Ingredients
Scale
- 1 cup brown or green lentils
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tsp curry powder
- 1 tsp ground cumin
- 3 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale (optional)
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat. Add a splash of oil and sauté the chopped onion until soft and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger; cook until fragrant, about 1 minute.
- Add curry powder and cumin, stirring continuously for about 30 seconds to toast the spices.
- Pour in the rinsed lentils and vegetable broth; bring to a boil, then reduce heat to simmer uncovered until lentils are tender, approximately 20 minutes.
- Stir in the coconut milk until well combined. If using greens, fold them in now and cook until wilted, about 2–3 minutes.
- Finish with fresh lime juice before serving hot over rice or on its own.
Notes
- For added creaminess, adjust the amount of coconut milk based on your preference.
- Feel free to substitute any leafy greens for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 380
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg