Lentil & Coconut Milk Curry
Rating
4.0 
A delicious and easy to make vegetarian curry, perfect for vegan guests too.
Yields Preparation Time Cooking Time
3 10 mins 30 mins
Ingredients
Directions
1. Drain and rinse lentils.
2. 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.
3. Add curry powder to the onions. Cook for a minute or two to form a dry, spicy mixture.
4. Add coconut milk and tomatoes. Stir well.
5. Add lentils and simmer for 20 minutes. Stir occasionally.
6. Serve with brown rice, quinoa or on a bed of spinach. Garnish with coriander.
7. 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.
Nutritional Summary
There are 259 calories in 1 serving of Lentil & Coconut Milk Curry.
Calorie Breakdown: 66% fat, 25% carbs, 9% prot.
Nutrition Facts
Serving Size
per serve
per serve
Energy
1084 kj
259 kcal
Protein
6.11g
Carbohydrates
16.83g
Sugar
5.35g
Fat
19.71g
Saturated Fat
16.979g
Polyunsaturated Fat
0.309g
Monounsaturated Fat
0.947g
Cholesterol
0mg
Fibre
6.7g
Sodium
249mg
Potassium
376mg
Calorie Counter 100% Free
Find More Recipes
Filter by Meal Type