Lentil and Vegetable Curry with Coconut Milk
Lentil and Vegetable Curry with Coconut Milk -A creamy and protein-packed lentil curry.
Description:
A creamy and protein-packed lentil curry, cooked with a blend of vegetables and aromatic spices. Coconut milk adds richness and flavor.
Prep Time: 25 minutes
Serving Size: 2 adult servings
Nutritional Information (per serving, approximate): 400-500 calories, 20-25g protein, 20-25g fat, 40-50g carbohydrates.
Utensils Required: Large skillet or pot, rice cooker (optional).
Ingredients:
1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 cup dried lentils
1 can (13.5 oz) coconut milk
1 can (14.5 oz) diced tomatoes, undrained
1 cup mixed vegetables (carrots, potatoes, cauliflower)
2 tablespoons curry powder
1 teaspoon turmeric
Salt and pepper to taste
2 cups cooked rice
Optional Ingredients: Spinach, chickpeas, lime juice, cilantro.
Preparation Instructions:
Heat coconut oil in a large skillet or pot over medium heat. Add onion and cook until softened, about 5-7 minutes.
Add garlic and ginger, and cook for 1 minute more.
Add lentils, coconut milk, diced tomatoes, mixed vegetables, curry powder, turmeric, salt, and pepper. Bring to a simmer and cook for 25-30 minutes, or until lentils are tender.
Serve curry over rice.
