Lentil Curry
Ingredients
- 1 cup dried lentils (any variety), rinsed and drained
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cup vegetable broth
- 2 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder (adjust to taste)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the minced garlic and ginger to the pot.
- Sauté for another minute until fragrant.
- Add the curry powder, turmeric, cumin, coriander, and chili powder to the pot.
- Stir well to coat the onions, garlic, and ginger with the spices.
- Add the rinsed lentils to the pot and stir to combine with the spice mixture.
- Pour in the diced tomatoes (with their juices), coconut milk, and vegetable broth. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let the curry simmer for about 20-25 minutes, or until the lentils are tender and cooked through.
- Once the lentils are cooked, season the curry with salt and pepper to taste.
- Serve the lentil curry over cooked rice or with naan bread. Garnish with freshly chopped cilantro.
Nutrition
Calories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gFiber: 15g
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