Curry with lentils and coconut milk

This curry uses spices like turmeric and ginger, to name a few, to create perfect combination with lentils and coconut milk. This full of bold flavours vegan dish is perfect served with rice or naan Indian bread. A delicious recipe for naan can be found here.

Curry with lentils and coconut milk

Prep Time: 2 minutes

Cook Time: 40 minutes

Total Time: 42 minutes

Category: second course, main course

Cuisine: dietetic, vegan, gluten free, lactose free

Yield: for about 3 person(s)

Curry with lentils and coconut milk

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 3 garlic cloves
  • 1 piece (5 cm) fresh ginger
  • 2 tsp turmeric powder
  • 100 g decorative red lentils
  • 110 g brown lentils
  • 1 can whole peeled tomatoes
  • 2 tsp (or more) salt
  • 4 cup water
  • 0.5 tsp chili powder or cayenne pepper
  • 200 ml coconut milk
  • parsley to taste
  • 1 handful cherry tomatoes
https://foodohfood.it/en/second-course/legumes/493-curry-with-lentils-and-coconut-milk

Instructions: Curry with lentils and coconut milk

In a large skillet heat the oil. Add minced ginger, minced garlic, coriander and cumin seeds. Cook for about 1 minute, being careful not to burn the spices.

Add 2 types of lentils, turmeric and the tomatoes with the juices then stir.

Add 4 cups of water, salt and pepper and stir. Cook for 40 minutes at medium-high heat, or until the lentils are tender. If necessary add more water.

Turn off the heat. Add the coconut milk and stir. Taste and adjust with salt if necessary. Add a handful of fresh tomatoes, previously cut in half, and a handful of chopped parsley and serve.

lot of love. B.

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Curry with lentils and coconut milk
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