Lentil Curry
Recipe: #13923
August 18, 2014
Categories: Curries, Side Dishes, Beans, Indian, 5-Minute Prep, Heart Healthy, High Fiber, High Protein, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, Spices, Spicy, Vegetarian Dinner, Vegan Dinner, more
"This is a good vegan dish that's best served over quinoa, but rice is good too. Serve with plenty of chutney and naan on the side!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (294.6 g)
- Calories 450.4
- Total Fat - 18.9 g
- Saturated Fat - 15.7 g
- Cholesterol - 0 mg
- Sodium - 219.9 mg
- Total Carbohydrate - 55.2 g
- Dietary Fiber - 24.8 g
- Sugars - 9.6 g
- Protein - 20 g
- Calcium - 106.6 mg
- Iron - 7.6 mg
- Vitamin C - 24.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Melt the coconut oil in a large pot over medium heat. Add the onion and serrano peppers and cook until the onion has softened and translucent, about 4-5 minutes. Mix in the garlic, ginger, cinnamon stick, curry powder, ground coriander, salt & pepper and cook for 1 minute. Add tomatoes and cook for 5 minutes more.
Step 2
Pour in water, coconut milk and molasses. Bring to a simmer over medium-high heat, then add the lentils and cook until tender (15-20 minutes). Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook because the lentils will quickly lose shape and turn to a paste.
Step 3
Once lentils are done, remove from heat and stir in the minced cilantro. Check for seasoning and add more salt & pepper, if needed.
Tips
No special items needed.
0 Reviews
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