Coconut Red Lentil Curry
My favourite cozy winter meal. Prefect for nights you don't have much in your fridge, because it uses lots of pantry staples. And it freezes well, making it great for meal prepping.
Servings: 6 servings
Calories: 390kcal
Equipment
- 1 Cutting board
- 1 Large pot
- 1 Medium pot
Ingredients
- 1-2 Tbsp olive oil
- 1 onion, diced
- 1 inch piece of ginger, minced
- 2-3 cloves garlic, minced
- 5 tsp curry powder
- 1 tsp red chili flakes (more if you like heat)
- 1 can coconut milk
- 1 796ml can crushed tomatoes
- 2 ½ cups water
- 2 ½ cups vegetable broth
- 2 cups red lentils, rinsed
- basmati rice
Instructions
- Add olive oil to a large pot over medium heat. Cook diced onion until fragrant and translucent.
- Add ginger and garlic. Cook for a few minutes until fragrant.
- Add curry powder and chili flakes. Mix until well combined and the onion mixture is well covered in spices. Cook for 1-2 minutes.
- Add coconut milk, broth, water and red lentils. Stir until combined.
- Bring to a boil, then reduce to a simmer and cook until lentils are cooked, 10-15 minutes.
- Add crushed tomatoes. Stir well until everything is combined.
- Meanwhile, cook basmati rice according to directions on the package.
- Let curry simmer for another 20-30 minutes or until reduced to a consistency you enjoy. It should be thicker than soup.
- Taste and season with salt and pepper.
- Add basmati rice to a bowl. Ladle curry on top. Garnish with coriander and more chili flakes (optional). And serve with some warm pitas and a salad.
Nutrition
Serving: 1serving (does not include rice) | Calories: 390kcal
