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–+ servings

Curry with lentils and coconut milk

Creamy and intense curry with lentils and coconut milk.
5 from 1 vote
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Cook Time 40 minutes
Total Time 40 minutes
Course Main Course, second course
Cuisine gluten free, lactose free, vegan
Servings 3 person(s)
Calories 333 kcal

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

Instructions
 

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.

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 3personsCalories: 333kcal
Keyword coconut milk, coriander, curry recipe, ginger, hot vegetarian dish, lentils, turmeric, vegan hot dish
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