Lentil & Coconut Milk Curry
Preparation Time: 10 mins
Cooking Time: 30 mins
Meal type:
Main Dishes
Lunch
Rating:
FatSecret Members Average Rating
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Lentil & Coconut Milk Curry
A delicious and easy to make vegetarian curry, perfect for vegan guests too.
Ingredients
Directions
- Drain and rinse lentils.
- Dice onion and fry in a little oil on low heat. Add minced, fresh ginger. Stir regularly and cook until onion begins to turn translucent, about 10 minutes. When you add the ginger, also add a dash of crushed, dry red chillies.
- Add curry powder to the onions. Cook for a minute or two to form a dry, spicy mixture.
- Add coconut milk and tomatoes. Stir well.
- Add lentils and simmer for 20 minutes. Stir occasionally.
- Serve with brown rice, quinoa or on a bed of spinach. Garnish with coriander.
- Note: variations include adding 1/2 a vegetable stock cube or one 'stock pot' during the simmering stage. If you like garlic, add some. Use tomato paste instead of the canned tomatoes. Incorporate spinach by adding 2 handfuls of leaves no more than 5 minutes before the end of the cooking time.
108 members have added this recipe to their cookbook.
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Reviews
Can you use the regular dried lentils for this?
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Nutritional Summary:
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There are 259 calories in 1 serving of Lentil & Coconut Milk Curry.
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Calorie Breakdown: 66% fat, 25% carbs, 9% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1084 kj
13%
259 kcal
Fat
19.71g
28%
Saturated Fat
16.979g
85%
Monounsaturated Fat
0.947g
Polyunsaturated Fat
0.309g
Carbohydrates
16.83g
6%
Sugar
5.35g
6%
Fibre
6.7g
Protein
6.11g
12%
Salt
0.62g
10%
Cholesterol
0mg
Potassium
376mg
19%
Calorie Breakdown:
Carbohydrate (25%)
Fat (66%)
Protein (9%)
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*Based on an RDI of 2000 calories
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