Coconut Lentil Curry
Protein packed, creamy, aromatic, deliciousness.
10 minutesPrep Time
35 minutesCooking Time
8Servings
Shop Ingredients
Makes 8 servings2 cups dried red split lentils
1/2 tsp mustard seeds
8 curry leaves
1 onion, grated
1 tsp ginger, grated
1 tsp garlic, crushed
1 tsp turmeric
1 tsp cumin
1 long red chilli, chopped
4 cups water/stock
3 tomatoes, chopped
1/4 cup light coconut milk
1 lime, cut into wedges
2 tbsp coriander, chopped
extra virgin olive oil, for cooking
Directions
- Rinse lentils until water runs clear.
- Heat a drizzle of olive oil in a pot over medium heat, fry curry leaves and mustard seeds for 2-3 minutes or until seeds are popping. Add the onion, garlic, ginger, chilli, cumin and turmeric until fragrant. Then add the tomatoes, lentils, 3½ cups of water/stock and let it simmer for 10-15 minutes or until the lentils are cooked through. Add coconut milk, the other half cup of water/stock, stir to combine and let it simmer for another 5-10 minutes. Season to taste.
- When ready to serve, garnish with chopped coriander and lime wedges.