|Yields||Preparation Time||Cooking Time|
|3||10 mins||30 mins|
|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.|
There are 259 calories in 1 serving of Lentil & Coconut Milk Curry.
Calorie Breakdown: 66% fat, 25% carbs, 9% prot.
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