Spicy Lentil Coconut Curry
A quick and creamy lentil coconut curry packed with flavor and protein, perfect for a light yet satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
62g carbs
10g fat
Ingredients
For 4 servings
- 2 cups red lentils
- 1 can coconut milk
- 1 onion
- 2 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons curry powder
- 1 can canned diced tomatoes
- 3 cups vegetable broth
- 1 tablespoon olive oil
- cilantro — to taste
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse and drain the red lentils under cold water.
- 2
Finely chop the onion, garlic, and ginger.
- 3
Heat olive oil in a large pot over medium heat.
- 4
Add the onion, garlic, and ginger to the pot, sautéing until the onion becomes translucent, about 3 minutes.
- 5
Stir in the curry powder and cook for another minute until fragrant.
- 6
Add the red lentils, canned diced tomatoes, coconut milk, and vegetable broth to the pot.
- 7
Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes, stirring occasionally, until the lentils are tender.
- 8
Season with salt and black pepper to taste.
- 9
Garnish with fresh cilantro before serving.
Cook it this week.
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