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Lentil Curry
A vegan dish that's brimming with well spiced Indian flavors, a creamy coconut sauce, and it's perfectly hearty and filling thanks to the fiber and protein-rich lentils. Recipe makes about 6 cups.
👥 5 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pot
📝 Preparation Steps
1
To a small bowl add coriander, cumin, turmeric, paprika, pepper, fennel, mustard powder, cinnamon, cloves, and cayenne pepper, set aside.
ground coriander2 tsppaprika1 tsp
2
Heat olive oil in a large pot over medium heat. Add onion and saute until golden brown, about 7 to ⏱️ 8 minutes.
olive oil2 Tbsp
3
Add garlic and ginger and saute 1 to ⏱️ 2 minutes longer.
minced garlic (6 cloves)2 Tbsp
4
Pour spices from bowl into pot and saute ⏱️ 30 seconds.
5
Pour in broth, tomatoes, coconut milk, lentils and fenugreek. Season with salt to taste (add a little less than you want because sauce will reduce and saltiness will become more concentrated, I start with just 1/4 tsp).
coconut milk1 (13.6 oz) canSalt to taste
6
Bring mixture to a simmer. Then reduce heat to low, cover and simmer ⏱️ 35 minutes. Preferably stir once halfway through.
7
Remove lid and continue to simmer until lentils are tender, about ⏱️ 5 minutes longer.
8
Serve warm garnished with cilantro (it pairs well with naan or basmati rice).
chopped cilantro3 Tbsp
Nutrition Facts
calories
392 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
16 g
sugar Content
9 g
sodium Content
719 mg
protein Content
15 g
carbohydrate Content
45 g
saturated Fat Content
12 g
unsaturated Fat Content
6 g
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